|
|
|
Cheeses | |
| asiago+ | a type of Italian cheese. |
| bocconcini+ boconcini | small pieces of MOZZARELLA cheese. |
| boursin+ | a type of cheese. |
| caboc kebbock kebbuck | a double cream cheese rolled in oatmeal. |
| cantal+ | a French cheese. |
| caseate | to become cheesy. |
| casefy | to become or make cheese-like. |
| caseic | of or pertaining to cheese; as, caseic acid. |
| caseous | cheese-like. |
| cheddar | any of several types of smooth hard yellow or whiteish cheese. |
| cheddary+ | like CHEDDAR. |
| cheesevat | a vat or wooden case in which curds are separated and pressed into cheese. |
| cheshire+ | a hard English cheese. |
| chevre chevret+ | a cheese made from goat's milk. |
| colby+ | a mild-tasting hard cheese: COLBYS or COLBIES. |
| dolcelatte | a soft blue-veined Italian cheese. |
| feta fetta | a white sheep or goat cheese popular in Greece. |
| fondu fondue | a snack of melted cheese; (verb) to cook and serve as a fondue: FONDUES, FONDUING+, FONDUED+. |
| fontina | an Italian cheese. |
| fromage | (Fr.) cheese. |
| gjetost | cheese made from goat's milk. |
| gruyere | a kind of cheese made at Gruyere, Switzerland. |
| halloumi haloumi+ | a Greek meal of goat's cheese. Pl. HALLOUMIS, HALOUMIS. |
| havarti | a semisoft Danish cheese. |
| jarlsberg+ | a Norwegian cheese. |
| kebbock | see CABOC. |
| kebbuck | see CABOC. |
| mascarpone | an Italian soft cheese, like RICOTTA. |
| mozzarella | a mild white Italian cheese. |
| muenster munster | a semi-soft cow's milk cheese from Munster in France. |
| mycella+ | a blue-veined Danish cream cheese. |
| mysost | a mild cheese. [Norw., f. myse whey + ost cheese]. |
| paneer+ | a soft white cheese used in Indian cookery. |
| parmesan+ | an Italian hard cheese. |
| parmigiana parmigiano | made or covered with parmesan cheese. |
| pecorino | an Italian cheese made with sheep's milk. Pl. PECORINI or PECORINOS. |
| provolone | a firm pliant smoked cheese of Italian origin. |
| quark | a soft cheese made from skim milk. |
| raclette | a dish of melted cheese and potatoes. |
| rarebit | a dish of melted and seasoned or simply toasted cheese on toast. |
| ricotta | a type of Italian cheese. |
| romano | a black-rinded Italian cheese. Pl. ROMANOS. |
| sapsago | a hard green Swiss cheese. [Ger. schabziger, 'scrape-cheese']. |
| skyr | curds; a yogurt-like curd cheese. |
| smearcase smiercase | (Ger.) cottage cheese. |
| stracchino | a type of soft whole-milk Italian cheese. [Ital. straccho, weak]. Pl. STRACCHINI. |
| taleggio+ | an Italian cheese: TALEGGIOS. |
| tofu | a soft Oriental cheese made from soybean milk. |
| turophile | a connoisseur of cheese, a cheese fancier. |
| wensleydale+ | a cheese from Yorkshire. |