This South American grain has become a hugely popular superfood in the past decade or so – and it’s always been a victim of mispronunciation, especially when it was relatively new to many people.
This creamy, oh-so-oozy cheese has nothing to do with any Bert (as far as we know). The “t” is silent so the cheese, from the Normandy region of France, should be spoken out loud as “cam-om-bear”.
This delicious Greek dish, a popular street food, is best eaten with lots of refreshing yogurt sauce and best said with a silent “g”.
The spelling of this infinitely slurp-able Vietnamese soup might suggest it’s spoken as “po” or “foe”, though the correct pronunciation is actually “fuh”.
It’s produced from cow’s milk in South Holland so is supposed to be said with the Dutch “g”, which is more like an “h” but said with a guttural throat-clearing sound, like “gh-ouw-da”.
Whether it’s seafood-only, a veggie version or has chunks of chicken stirred through it, paella can be as tricky to pronounce as it seems. The double-l is pronounced as a “y” sound, so the right way to say paella is “pie-aye-ya”.
This Swiss, semi-hard cheese, made from unpasteurised cows’ milk, is pronounced “grew-yeah” in US English or the ever-so-slightly different “gree-yeah” in British English.
Buffalo mozzarella (pronounced “boof-a-la motz-a-reh-la”, FYI) may be a cool, creamy delight, but burrata takes things up several notches.
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