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cheese    音标拼音: [tʃ'iz]
n. 乳酪,干酪;重要人物,珍品
v. 停止

乳酪,乾酪;重要人物,珍品停止

cheese
n 1: a solid food prepared from the pressed curd of milk
2: erect or decumbent Old World perennial with axillary clusters
of rosy-purple flowers; introduced in United States [synonym:
{tall mallow}, {high mallow}, {cheese}, {cheeseflower},
{Malva sylvestris}]
v 1: used in the imperative (get away, or stop it); "Cheese it!"
2: wind onto a cheese; "cheese the yarn"

Cheese \Cheese\ (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L.
caseus, LL. casius. Cf. {Casein}.]
1. The curd of milk, coagulated usually with rennet,
separated from the whey, and pressed into a solid mass in
a hoop or mold.
[1913 Webster]

2. A mass of pomace, or ground apples, pressed together in
the form of a cheese.
[1913 Webster]

3. The flat, circular, mucilaginous fruit of the dwarf mallow
({Malva rotundifolia}). [Colloq.]
[1913 Webster]

4. A low courtesy; -- so called on account of the cheese form
assumed by a woman's dress when she stoops after extending
the skirts by a rapid gyration. --De Quincey. --Thackeray.
[1913 Webster]

{Cheese cake}, a cake made of or filled with, a composition
of soft curds, sugar, and butter. --Prior.

{Cheese fly} (Zool.), a black dipterous insect ({Piophila
casei}) of which the larv[ae] or maggots, called skippers
or hoppers, live in cheese.

{Cheese mite} (Zool.), a minute mite ({Tryoglyhus siro}) in
cheese and other articles of food.

{Cheese press}, a press used in making cheese, to separate
the whey from the curd, and to press the curd into a mold.


{Cheese rennet} (Bot.), a plant of the Madder family ({Golium
verum}, or {yellow bedstraw}), sometimes used to coagulate
milk. The roots are used as a substitute for madder.

{Cheese vat}, a vat or tub in which the curd is formed and
cut or broken, in cheese making.
[1913 Webster]

209 Moby Thesaurus words for "cheese":
Alentejo, Alise Sainte Reine, American cheese, Amou, Arrigny, Asco,
Asio, Augelot, Aurore, Autun, Backstein, Battelmatt, Beaufort,
Beaumont, Bel Paese, Bitto, Bleu de Bassilac, Bleu de Salers,
Blue Dorset, Boursin, Bra, Brie, Brie de Coulommiers,
Brie de Meaux, Brillat-Savarin, Broccio, Cacciocavallo, Caerphilly,
Camembert, Canestrato, Cantal, Cardiga, Castelo Branco, Chabichou,
Chaingy, Champenois, Chaource, Chaumont, Cheddar, Chevret,
Chevrotin, Cierp de Luchon, Cotherstone, Coulommiers, Crema Danica,
Danish blue, Dauphin, Decize, Dunlop, Edam, Emmental, Epoisses,
Erce, Ervy, Evarglice, Excelsior, Feuille de Dreux, Fontainebleau,
Fontina, Fourme de Salers, Friesche Kaas, Gammelost, Gaperon,
Gerome, Gloucester, Glux, Gournay, Grana Lombardo, Harze, Herve,
Kackavalj, Kasseri, Kaunas, Kefalotir, Kummel, La Bouille,
Laguiole, Les Aydes, Les Laumes, Leyden, Liederkranz, Liptauer,
Livarot, Mainauer, Manicamp, Manuri, Maroilles, Marolles,
Mascherone, Metton, Mizitra, Monceau, Mont-Cenis, Morbier,
Muenster, Murols, Nantais, New York cheese, Niolo, Olivet, Oloron,
Oxfordshire, Paladru, Parmesan, Paski, Pave de Moyaux,
Pelardon de Rioms, Persille de Savoie, Petit Suisse, Petit-Moule,
Pommel, Poona, Port-Salut, Promessi, Provature, Provolone,
Puant Macere, Ramadoux, Reblochon, Reggiano, Remoudou, Rocamadur,
Rokadur, Rollot, Roma, Romadur, Romano, Roquefort, Rouennais,
Saint-Florentin, Saint-Marcellin, Saint-Maure, Salame, Sardo,
Sassenage, Schabzieger, Septmoncel, Serra da Estrella, Sjenicki,
Slipcote, Somborski, Sorbais, Sposi, Steppe, Stilton, Stracchino,
Suffolk, Taffel, Tomme, Travnicki, Troyes, Truckles, Vacherin,
Velveeta, Vermont cheese, Vic-en-Bigorre, Vize, Volvet,
Wensleydale, Wisconsin cheese, aettekees, appetitost, brick cheese,
butter, buttermilk, certified milk, clabber, condensed milk,
cottage cheese, cream, cream cheese, dairy products, demi-sel,
etuve, farmer cheese, fromage blanc, getmesost, ghee, gjetost,
goat cheese, gras, grated cheese, half-and-half, heavy cream,
jack cheese, kumminost, light cream, margarine, mesost, milk,
mozzarella, mysost, nonfat dry milk, oka cheese, oleo,
oleomargarine, primost, pultost, raw milk, ricotta, sapsago,
skim milk, smaltost, smearcase, sour cream, store cheese, whey,
whipping cream, yogurt

Cheese
(A.S. cese). This word occurs three times in the Authorized
Version as the translation of three different Hebrew words: (1.)
1 Sam. 17:18, "ten cheeses;" i.e., ten sections of curd. (2.) 2
Sam. 17:29, "cheese of kine" = perhaps curdled milk of kine. The
Vulgate version reads "fat calves." (3.) Job 10:10, curdled milk
is meant by the word.

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  • Cheese - Wikipedia
    Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo
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  • Cheese | Description, Types, Production | Britannica
    Cheese, nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates Curdling occurs naturally if milk is not used promptly: it sours, forming an acid curd, which releases whey, and it leaves semisolid curd, or fresh cheese
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    Explore our guide to over 36 types of cheese from sharp Cheddar to creamy Brie Learn about flavor profiles, melting qualities and the best pairing ideas
  • 77 Types of Cheese: (A-to-Z) Photos - Butter N Thyme
    It's commonly stated that there are over 1,800 distinct types of cheese globally This number includes traditional, regional, and artisan cheeses from various countries, each with unique flavors, textures, and production methods
  • 30 Different Types of Cheese and How to Cook with Them
    With all cheese made from the same base ingredient of milk, there's a whole range of tastes and textures Here's a guide to the most popular types of cheese
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    There are several categories of cheese that help us sort through the lexicon of cheese types There are fresh cheeses, rinded cheese, hard cheeses, and flavor-added varieties that dominate





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