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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
    Over a thousand types of cheese exist, produced in various countries Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged
  • 53 Different Types Of Cheese Varieties From A to Z (With Photos!)
    There are numerous types of cheese, each with its own unique flavor, texture, and characteristics In this guide, we focus on some of the most commonly used cheeses, plus our favorite easy recipes that use these different types of cheese! There are nearly 1,800 cheese varieties worldwide
  • List of cheeses - Wikipedia
    Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms Hundreds of types of cheese from various countries are produced
  • The 9 Healthiest Types of Cheese
    Cheese comes in hundreds of varieties and flavors and have different nutritional benefits Learn about 9 of the healthiest types
  • Cheese. com - All Types of Cheese
    Around 4000 years ago people started to breed animals and process their milk, and that's when cheese happened Embark on a cheese adventure by exploring our database of 2046 different types of cheese
  • Welcome To The Cheese Trail
    Discover artisan cheesemakers and shops nationwide with our interactive map, browse cheese events, and explore our expansive cheese directory
  • Types of Cheeses List - Cheese. com
    Cheese com is the world’s largest cheese directory, here’s a list of all cheeses, by types of cheeses!
  • 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
  • 40 Types of Cheeses from Around the World (+ Their Uses)
    In this guide, we list a wide range of cheese, highlighting their characteristics and how to incorporate them into your cooking There are various types of cheese that come from all over the world They’re usually characterized by how they’re aged, their moisture content, and their milk source
  • CHEESE Definition Meaning - Merriam-Webster
    The meaning of CHEESE is a food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey How to use cheese in a sentence





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