WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A general name for large number of goat’s milk cheeses, usually made by mountain farms, ranging from mild to strong in flavour and named after the place of origin. These include Savoie - Tomme des Allues, de Beaufort, de Courchevel; Dauphiné - Tomme de Combovin, de Corps, de Crest, du Pelvoux; Franche-Comté - Tomme de Belley, also known as Chevret. (Savoie), a round firm lightly cured goat’s milk cheese, with pronounced tang; made in mountains around Arêches.