| 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. |
| crowdie | (Scots) a soft curd cheese; also, a mixture of meal and water. |
| 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 > 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 > 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. |
| reblochon | a delicately-flavoured soft cheese, made chiefly in the Savoie region of France. |
| ricotta | a type of Italian cheese. |
| romano | a black-rinded Italian cheese > 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 > STRACCHINI. [Ital. straccho, weak]. |
| 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. |
Data Protection Act: In joining the ABSP I accept that personal information relating to Scrabble, including my rating and my photograph, may appear on the ABSP website and in ABSP publications. I accept that the ABSP will not be responsible for use or misuse of personal information.
SCRABBLE® is a registered trademark. All intellectual property
rights in and to the game are owned in the U.S.A. by Hasbro Inc., in Canada
by Hasbro Canada Inc. and throughout the rest of the world by J.W. Spear
& Sons Ltd. of Maidenhead SL6 4UB, England, a subsidiary of Mattel
Inc. Mattel and Spear are not affiliated with Hasbro or Hasbro Canada.
ABSP © 2012
