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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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  • On cheese - Page 3 - Dairy and Eggs - Moutfulsfood
    A cheese event at a vast warehouse in Queens Multiple bars, cheese-related events on stage and a massive, endless all-you-can eat cheese buffet curated by Tia Keenan I ate as much as I could Didn’t make myself ill, but I did feel weird afterwards Some kind of cheese drunkenness Sad bit, I remember running into Anne Saxelby there 😢
  • On cheese - Page 4 - Dairy and Eggs - Moutfulsfood
    Formaggio Kitchen cheese buyers discovered Ekiola Ardi Gasna back in 2010 on a trip to the Basque Country Since then it has become an all-time monger and customer favorite
  • On cheese - Dairy and Eggs - Moutfulsfood
    On 4 18 2024 at 1:47 PM, voyager said: Cheese is difficult It is alive and constantly morphing Like they say you never dip your foot in the same river, you never eat the same cheese We've had cheese that was very disappointing that we somehow neglected to toss, only to find it buried in the cheese bin later, now ethereal, if a little stinky
  • Canned fish - Fish and seafood - Moutfulsfood
    @small h Moving this responsibly from the cheese thread, the La Curiosa spider crab pate: also included mussels, hake, mayo, eggs Not the most appetizing color A slightly grainy texture that reminded me of roe I could certainly taste mussels It was nice in a soft, fishy sort of way 🤷
  • Le Veau dOr - New York - Moutfulsfood
    The bank I used since moving here from SoCal was a small local bank that was just wonderful This summer, it was purchased by another small regional bank and has just stunk ever since I opened a new account at a different bank a couple of months or so ago, but have had to keep the other going wh
  • Shake Shack - New York - Moutfulsfood
    I get a simple cheese burger while Michael gets a double no cheese and requests raw onions Countless visits since it opened in 2004 (!) with never a complaint A new location is about to open (they’re doing training) in Freehold, a 5-minute drive from our house There’s a very nice outdoor seating area with umbrellas!
  • On cheese - Page 2 - Dairy and Eggs - Moutfulsfood
    Cheese can be so pretty Delice du Poitou, goat milk with vegetable ash Richly creamy with a citrus tang From Foster Sundry in Bushwick
  • Doritos Nacho Cheese Liquor - Wines and liquor - Moutfulsfood
    Seriously? https: www today com food drinks doritos-flavored-liquor-rcna129380 And if you act now you lucky New Yorkers can get your hands on some for a limited time
  • Huda - New York - Moutfulsfood
    A bowl of cherries! Which life is not Fluke carpaccio, refreshing and light Smoky, oily pita One of the stars of the evening: rakakat (cheese-stuffed phyllo with muhammara) Dandelion, which was just okay, too much going on here Grilled squid, a little overcooked and too salty Plus, the hummus was very loose Another standout - charred
  • Thanksgiving 2023 - General food and drink discussion - Moutfulsfood
    The Cheese Parlor in Livermore provided the two hard cheeses (one kind of like a young Gouda and one like a very aged Cheddar), and Wegman's provided the crackers, Point Reyes Blue, and Delices de Bourgogne, as well as a spiced cranberry jam to go with the blue





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