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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
  • Cheese. com - All Types of Cheese
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  • 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
  • 49 Types of Cheese and Their Nutrition Facts
    Learn about 49 popular types of cheese from around the world, alongside information on their characteristics and nutritional values
  • 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
  • List of Different Types of Cheese Their Names | U. S. Dairy
    There are dozens of different types of cheese, each with its own shape and taste Learn more about the different cheeses at U S Dairy
  • Cheese - The Nutrition Source
    Cheese is a nutrient-dense dairy food, providing protein, fats, and minerals Some hard block cheeses that contain little moisture like Parmigiano-Reggiano and aged cheddar are easily stored and travel well because they do not require refrigeration
  • WhatCheese | Every Cheese Tells a Story
    WhatCheese is a welcoming space for cheese enthusiasts and novices alike, offering a comprehensive guide to the world of cheese From the history and craft of cheese-making to the latest trends in cheese consumption, WhatCheese serves as a premier resource for all things cheese-related
  • Explore Cheese Varieties: A Complete Guide to All Types of Cheese . . .
    Explore a complete guide to cheese varieties, their flavors, textures, origins, and best uses in cooking and pairings from around the world
  • A Complete Beginner’s Guide to Cheese - Greatist
    Get to know your favorites in a new way and understand the science behind cheese, like what makes a cheese gooey or grateable — and much more





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