Cheese (n.) The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. |
Cheese (n.) A mass of pomace, or ground apples, pressed together in the form of a cheese. |
Cheese (n.) The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). |
Cheese (n.) A low courtesy |
Cream (n.) 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. |
Cream (n.) The part of any liquor that rises, and collects on the surface. |
Cream (n.) A delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream. |
Cream (n.) A cosmetic |
Cream (n.) The best or choicest part of a thing |
Cream (v. t.) To skim, or take off by skimming, as cream. |
Cream (v. t.) To take off the best or choicest part of. |
Cream (v. t.) To furnish with, or as with, cream. |
Cream (v. i.) To form or become covered with cream |
Cream-colored (a.) Of the color of cream |
Cream-faced (a.) White or pale, as the effect of fear, or as the natural complexion. |
Cream-fruit (n.) A plant of Sierra Leone which yields a wholesome, creamy juice. |
Cream laid () See under Laid. |
Cream-slice (n.) A wooden knife with a long thin blade, used in handling cream or ice cream. |
Cream-white (a.) As white as cream. |
Creamy (a.) Full of, or containing, cream |
Curd (n.) The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese. |
Curd (n.) The coagulated part of any liquid. |
Curd (n.) The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. |
Curd (v. t.) To cause to coagulate or thicken |
Curd (v. i.) To become coagulated or thickened |
Gruyere cheese () A kind of cheese made at Gruyere, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkase. |
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. |
Slipcoat cheese () A rich variety of new cheese, resembling butter, but white. |