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Brie cheeseBrie 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. CheeselepCheeselep 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 cheeseCottage 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 cheeseCream 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 cheesetouto. 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 cheeseFrog 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 cheeseGruyere 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 cheeseParmesan 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 cheeseSage 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 type of
dairy product produced in a
range of flavors, textures, and
forms by
coagulation of the milk
protein casein. It
comprises proteins...
- American-style
farmer cheese (also farmer's
cheese or farmers'
cheese) is
pressed curds, an
unripened cheese made by
adding rennet and
bacterial starter...
- Casu
martzu (Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten/putrid
cheese'),
sometimes spelled casu marzu, and also
called casu modde, casu cundídu and casu...
-
Boursin is a
brand of soft
creamy cheese available in
various flavours, with a
flavour and
texture similar to
cream cheese. The
first Boursin flavour, garlic...
-
Cookbook has a recipe/module on
Emmental Cheese Emmental, Emmentaler, or
Emmenthal is a yellow, medium-hard
cheese that
originated in the Emme valley, Switzerland...
- Blue
cheese is any of a wide
range of
cheeses made with the
addition of
cultures of
edible molds,
which create blue-green
spots or
veins through the cheese...
-
Macaroni and
cheese (also
known as mac and
cheese in
Canada and the
United States and
macaroni cheese in the
United Kingdom) is a dish of
macaroni pasta...
-
Stilton is an
English cheese,
produced in two varieties: Blue,
which has
Penicillium roqueforti added to
generate a
characteristic smell and taste, and...
- A
grilled cheese,
sometimes known as a
toasted sandwich,
cheese toastie (UK), or
jaffle (AU-en), is a hot
cheese sandwich typically prepared by heating...
-
Cheddar cheese (or
simply cheddar) is a
natural cheese that is
relatively hard, off-white (or
orange if
colourings such as
annatto are added), and sometimes...
