This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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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
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Torta del Casar|
Description: A round of soft cheese made with sheep's milk and the pistils of the blue flowers of the cardoon plant (Cynara cardunculus). It has a yellowish rind and is made with unpasteurised milk. It is made in eight dairies in the Extremadura region from the milk of Merina and Entrefina sheep. The curds are pressed and salted. It may be found in the following dimensions: either 500-700 g (18-25oz) or 900 to 1,100 g (32-39oz). The mature cheese, kept for at least 60 days, is served by slicing off the 'lid', which will have sunk somewhat, and then dipping into the interior to take cheese. This is a cheese for a great occasion.
|Torta del Casar, with thanks to the lovely Sheridans Cheesemonger in Galway||
Most frequent country: Spain
Most frequent region: Extremadura
See places: Spanish food and cuisine, Extremadura