Definition of Cheese. Meaning of Cheese. Synonyms of Cheese

Here you will find one or more explanations in English for the word Cheese. Also in the bottom left of the page several parts of wikipedia pages related to the word Cheese and, of course, Cheese synonyms and on the right images related to the word Cheese.

Definition of Cheese

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Brie cheese
Brie cheese Brie" cheese" A kind of soft French cream cheese; -- so called from the district in France where it is made; -- called also fromage de Brie.
Camembert cheese
Camembert Ca`mem`bert", n., or Camembert cheese Camembert cheese A kind of soft, unpressed cream cheese made in the vicinity of Camembert, near Argentan, France; also, any cheese of the same type, wherever made.
Cheese cloth
Cheese cloth Cheese" cloth` A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.
Cheese rennet
Cheese rennet. (Bot.) See under Cheese. Rennet ferment (Physiol. Chem.), a ferment, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The ferment presumably acts by changing the casein of milk from a soluble to an insoluble form. Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants.
Cheeselep
Cheeselep Cheese"lep, n. [Cf. Keslop.] A bag in which rennet is kept.
Cheesemonger
Cheesemonger Cheese"mon`ger, n. One who deals in cheese. --B. Jonson.
Cheeseparing
Cheeseparing Cheese"par`ing, n. A thin portion of the rind of a cheese. -- a. Scrimping; mean; as, cheeseparing economy.
Cottage cheese
Cottage Cot"tage (k?t"t?j; 48), n. [From Cot a cottage.] A small house; a cot; a hut. Note: The term was formerly limited to a habitation for the poor, but is now applied to any small tasteful dwelling; and at places of summer resort, to any residence or lodging house of rustic architecture, irrespective of size. Cottage allotment. See under Alloment. [Eng.] Cottage cheese, the thick part of clabbered milk strained, salted, and pressed into a ball.
Cream cheese
Cream Cream (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema cream of milk; cf. L. cremor thick juice or broth, perh. akin to cremare to burn.] 1. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained. 2. The part of any liquor that rises, and collects on the surface. [R.] 3. A delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream. 4. A cosmetic; a creamlike medicinal preparation. In vain she tries her paste and creams, To smooth her skin or hide its seams. --Goldsmith. 5. The best or choicest part of a thing; the quintessence; as, the cream of a jest or story; the cream of a collection of books or pictures. Welcome, O flower and cream of knights errant. --Shelton. Bavarian cream, a preparation of gelatin, cream, sugar, and eggs, whipped; -- to be eaten cold. Cold cream, an ointment made of white wax, almond oil, rose water, and borax, and used as a salve for the hands and lips. Cream cheese, a kind of cheese made from curd from which the cream has not been taken off, or to which cream has been added. Cream gauge, an instrument to test milk, being usually a graduated glass tube in which the milk is placed for the cream to rise. Cream nut, the Brazil nut. Cream of lime. (a) A scum of calcium carbonate which forms on a solution of milk of lime from the carbon dioxide of the air. (b) A thick creamy emulsion of lime in water. Cream of tartar (Chem.), purified tartar or argol; so called because of the crust of crystals which forms on the surface of the liquor in the process of purification by recrystallization. It is a white crystalline substance, with a gritty acid taste, and is used very largely as an ingredient of baking powders; -- called also potassium bitartrate, acid potassium tartrate, etc.
Dutch cheese
touto. The English have applied the name especially to the Germanic people living nearest them, the Hollanders. Cf. Derrick, Teutonic.] Pertaining to Holland, or to its inhabitants. Dutch auction. See under Auction. Dutch cheese, a small, pound, hard cheese, made from skim milk. Dutch clinker, a kind of brick made in Holland. It is yellowish, very hard, and long and narrow in shape. Dutch clover (Bot.), common white clover (Trifolium repens), the seed of which was largely imported into England from Holland. Dutch concert, a so-called concert in which all the singers sing at the same time different songs. [Slang] Dutch courage, the courage of partial intoxication. [Slang] --Marryat. Dutch door, a door divided into two parts, horizontally, so arranged that the lower part can be shut and fastened, while the upper part remains open. Dutch foil, Dutch leaf, or Dutch gold, a kind of brass rich in copper, rolled or beaten into thin sheets, used in Holland to ornament toys and paper; -- called also Dutch mineral, Dutch metal, brass foil, and bronze leaf. Dutch liquid (Chem.), a thin, colorless, volatile liquid, C2H4Cl2, of a sweetish taste and a pleasant ethereal odor, produced by the union of chlorine and ethylene or olefiant gas; -- called also Dutch oil. It is so called because discovered (in 1795) by an association of four Hollandish chemists. See Ethylene, and Olefiant.
Edam cheese
Edam E"dam, n., or Edam cheese Edam cheese A Dutch pressed cheese of yellow color and fine flavor, made in balls weighing three or four pounds, and usually colored crimson outside; -- so called from the village of Edam, near Amsterdam. Also, cheese of the same type, wherever made.
Filled cheese
Filled cheese Filled cheese An inferior kind of cheese made from skim milk with a fatty ``filling,' such as oleomargarine or lard, to replace the fat removed in the cream.
Frog cheese
Frog Frog (fr[o^]g), n. [AS. froggu, frocga a frog (in sensel); akin to D. vorsch, OHG. frosk, G. frosch, Icel. froskr, fraukr, Sw. & Dan. fr["o].] 1. (Zo["o]l.) An amphibious animal of the genus Rana and related genera, of many species. Frogs swim rapidly, and take long leaps on land. Many of the species utter loud notes in the springtime. Note: The edible frog of Europe (Rana esculenta) is extensively used as food; the American bullfrog (R. Catesbiana) is remarkable for its great size and loud voice. 2. [Perh. akin to E. fork, cf. frush frog of a horse.] (Anat.) The triangular prominence of the hoof, in the middle of the sole of the foot of the horse, and other animals; the fourchette. 3. (Railroads) A supporting plate having raised ribs that form continuations of the rails, to guide the wheels where one track branches from another or crosses it. 4. [Cf. fraco of wool or silk, L. floccus, E. frock.] An oblong cloak button, covered with netted thread, and fastening into a loop instead of a button hole. 5. The loop of the scabbard of a bayonet or sword. Cross frog (Railroads), a frog adapted for tracks that cross at right angles. Frog cheese, a popular name for a large puffball. Frog eater, one who eats frogs; -- a term of contempt applied to a Frenchman by the vulgar class of English. Frog fly. (Zo["o]l.) See Frog hopper. Frog hopper (Zo["o]l.), a small, leaping, hemipterous insect living on plants. The larv[ae] are inclosed in a frothy liquid called cuckoo spit or frog spit. Frog lily (Bot.), the yellow water lily (Nuphar). Frog spit (Zo["o]l.), the frothy exudation of the frog hopper; -- called also frog spittle. See Cuckoo spit, under Cuckoo.
Gruyere cheese
Gruyere cheese Gru"y[`e]re` cheese" A kind of cheese made at Gruy[`e]re, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerk["a]se.
Head-cheese
Head-cheese Head"-cheese, n. A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass.
Limburg cheese
Limburg cheese Lim"burg cheese, Limburger Lim"burg*er, n., Limburger cheese Lim"burg*er cheese A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor.
Limburger cheese
Limburg cheese Lim"burg cheese, Limburger Lim"burg*er, n., Limburger cheese Lim"burg*er cheese A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor.
Parmesan cheese
Parmesan Par`me*san", a. [F. parmesan, It. parmigiano.] Of or pertaining to Parma in Italy. Parmesan cheese, a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy.
Sage cheese
Sage Sage, n. [OE. sauge, F. sauge, L. salvia, from salvus saved, in allusion to its reputed healing virtues. See Safe.] (Bot.) (a) A suffruticose labiate plant (Salvia officinalis) with grayish green foliage, much used in flavoring meats, etc. The name is often extended to the whole genus, of which many species are cultivated for ornament, as the scarlet sage, and Mexican red and blue sage. (b) The sagebrush. Meadow sage (Bot.), a blue-flowered species of Salvia (S. pratensis) growing in meadows in Europe. Sage cheese, cheese flavored with sage, and colored green by the juice of leaves of spinach and other plants which are added to the milk. Sage cock (Zo["o]l.), the male of the sage grouse; in a more general sense, the specific name of the sage grouse. Sage green, of a dull grayish green color, like the leaves of garden sage. Sage grouse (Zo["o]l.), a very large American grouse (Centrocercus urophasianus), native of the dry sagebrush plains of Western North America. Called also cock of the plains. The male is called sage cock, and the female sage hen. Sage hare, or Sage rabbit (Zo["o]l.), a species of hare (Lepus Nuttalli, or artemisia) which inhabits the arid regions of Western North America and lives among sagebrush. By recent writers it is considered to be merely a variety of the common cottontail, or wood rabbit. Sage hen (Zo["o]l.), the female of the sage grouse. Sage sparrow (Zo["o]l.), a small sparrow (Amphispiza Belli, var. Nevadensis) which inhabits the dry plains of the Rocky Mountain region, living among sagebrush. Sage thrasher (Zo["o]l.), a singing bird (Oroscoptes montanus) which inhabits the sagebrush plains of Western North America. Sage willow (Bot.), a species of willow (Salix tristis) forming a low bush with nearly sessile grayish green leaves.
Slipcoat cheese
Slipcoat cheese Slip"coat` cheese" A rich variety of new cheese, resembling butter, but white. --Halliwell.
Stilton cheese
Stilton cheese Stil"ton cheese", or Stilton Stil"ton, n. A peculiarly flavored unpressed cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made. It is very rich in fat. Thus, in the outset he was gastronomic; discussed the dinner from the soup to the stilton. --C. Lever.

Meaning of Cheese from wikipedia

- Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein...
- Who Moved My Cheese? An Amazing Way to Deal with Change in Your Work and in Your Life, published on September 8, 1998, is a motivational business fable...
- of cheeses by place of origin. Types of cheese are included; brand names are only included if they apply to a distinct variety of cheese. Cheese is a...
- Macaroni and cheese—also called mac and cheese or mac n cheese in American and Canadian English, macaroni cheese in the United Kingdom—is a dish of English...
- cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are...
- Cottage cheese is a fresh cheese curd product with a mild flavor. It is not aged. It is made not by pressing the cheese but by draining it, which allows...
- Cheese Nips (originally stylized as "Cheese-Nips") are small cheese-flavored crackers manufactured by Mondelēz International under its brand, Nabisco...
- Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added...
- Cheese curds are the moist pieces of curdled milk either eaten alone as a snack, or used for other things. These are chiefly found in Quebec, Canada, in...
- American cheese is a type of processed cheese. It can be orange, yellow, or white in color, is mild and salty in flavor, has a medium-firm consistency...
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