n
A traditional Czech hard cheese made from sheep milk.
n
(US) A canned processed cheese spread product, with cheese contained in a pressurized canister similar to a whipped cream can.
n
A strong unpasteurised soft cheese from Asturias, Spain, made from cow milk.
n
(clipping of) American cheese.
n
A common processed cheese, yellow, or white in colour and mild in flavour, with a medium-firm consistency.
n
A sort of small, rich cheese made in Normandy.
n
A hard, straw-colored cow's-milk cheese with a nutty flavor.
n
A medium-soft aromatic sheep's milk cheese from the Basque region of France. The rind is edible, of an orange or terra cotta color and often colored or seasoned with the controllee Espelette peppers of the region.
n
A hard Italian cheese similar to parmesan.
n
A mild American variety of Swiss cheese made from whole milk.
n
(historical) A yellow, strongly-flavoured cheese.
n
A dry, crumbly smoked cheese from Bandel in India, made by separating the curds from whey with lemon juice.
n
A type of French cheese originally from Beaufort-sur-Doron.
n
(US) A cheese spread made with beer and seasonings.
n
A soft, mild, creamy Italian cheese shaped in small disks and produced from cow's milk, originally from Lombardy.
n
Alternative spelling of blue cheese [A kind of cheese with bluish mold in it.]
n
A French blue cheese made from cow's milk.
n
A kind of cheese with bluish mold in it.
n
A traditional hard, crumbly blue cheese from Dorset, England, made from skimmed cows' milk.
n
Small pieces of mozzarella cheese.
n
A soft Scottish cheese with a white rind, made from unpasteurized Jersey cows' milk in Bonchester Bridge, Roxburghshire.
n
A sweet, mild, yellowish cheese from Wisconsin, manufactured in a brick shape.
n
An originally French variety of soft cheese made from cow's milk.
n
A Corsican cheese produced from ewe's milk, containing no lactose.
n
Norwegian whey cheese, characterised by its brown colour.
n
a brown Norwegian whey cheese with a strong, sweet flavor.
n
A soft cheese made from sheep's milk, primarily made in Central and Eastern Europe.
n
A goat's-milk cheese from the Loire Valley in France.
n
A Scottish cream cheese rolled in toasted pinhead oatmeal, dating from the fifteenth century.
n
A moderately hard blue cheese, from Spain, made from goat or sheep milk
n
A soft goat cheese from the Midi-Pyrénées in France.
n
An Italian cheese, similar to provolone, originally from Sicily and the South.
n
A light-colored, crumbly cheese made from cow's milk.
n
A type of cheese from Caithness in Scotland.
n
A smooth, mild cheese made from the same blue Penicillium roqueforti mould used to make gorgonzola, Roquefort, and Stilton, with the addition of cream for consistency.
n
A soft, creamy cheese from France made from cow's milk.
n
(US) A canned spreadable processed cheese product, supplied in a pressurized canister similar to a whipped cream can.
n
A type of cheese originally made in the south of France.
n
A French cheese made from cow milk with a smoky bacon flavour.
n
A cheese, originally produced in the Cardenal Caro province and later in the town of Chanco, in Chile.
n
A soft, creamy French cow's-milk cheese with a white rind.
n
A traditional French cow's-milk cheese from Périgord, with a soft orange rind.
n
A cheese styled after the Cheddar cheese made in Cheddar.
n
A variety of hard, pale yellow cheese originally produced in the region around Cheddar in Somerset, England.
n
A substance resembling cream cheese, such as lemon cheese
n
A prepackaged individual slice of processed cheese.
n
Any spreadable food product made from cheese.
n
(chiefly Malta) A small, usually roundish lump of cheese; a baby cheese; specifically, a particular type made with sheep's milk in Malta.
n
Alternative form of cheeselep [The dried stomach of a calf, used for curdling milk for cheese.]
n
A vat in which cheese is made.
n
A dense and crumbly cheese produced in the English county of Cheshire.
n
Alternative spelling of chèvre [A type of soft cheese from goat’s milk, originating in France, often formed in a cylinder.]
n
A type of soft cheese from goat’s milk, originating in France, often formed in a cylinder.
n
A soft, moist, mild American cheese similar to cheddar, made with a washed-curd process.
n
A mild American cheese similar to cheddar.
n
A semi-hard marbled cheese made from a mixture of Colby and Monterey Jack.
n
A French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland.
n
A rich, smooth cow's milk cheese with a solid wax rind, made in Coolea.
n
A commercial French cow's-milk cheese
n
(countable and uncountable) A soft, mild-tasting, white cheese that comes from cows milk.
n
A form of farmer cheese, traditional in the New Orleans area.
n
A kind of small goat cheese.
n
A soft, spreadable cheese descended from the German Kochkäse and associated with the Pennsylvania Dutch.
n
Synonym of cottage cheese
n
A semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese.
n
A strong, blue-veined cheese originating in Denmark.
n
A type of cheese made in Derby, England.
n
A mild, slightly sweet form of gorgonzola cheese.
n
A variety of Gloucester cheese, stronger and aged for longer than single Gloucester.
n
(uncountable) A mild cheese from Dunlop in East Ayrshire, Scotland.
n
A Dutch cheese with a red coating.
n
A Swiss cheese with many holes.
n
Alternative form of Emmentaler (“Swiss cheese with many holes”) [A Swiss cheese with many holes.]
n
Alternative spelling of Emmentaler [A Swiss cheese with many holes.]
n
(informal) cheesy European pop music
n
One of the holes in certain kinds of cheese.
n
(US) Pressed cottage cheese.
n
A variety of curd cheese made from sheep’s or goat’s milk and originating from Greece.
n
Alternative spelling of feta [A variety of curd cheese made from sheep’s or goat’s milk and originating from Greece.]
n
An inferior kind of cheese made from skim milk with a fatty filling, such as margarine or lard, to replace the fat removed in the cream.
n
A style of mozzarella cheese.
n
A pale yellow cheese from Valle d'Aosta in Italy.
n
(Canada) A cow's-milk cheese with firm pale-yellow flesh and a mild flavour, originating in Friuli, Italy.
n
(uncommon) Synonym of cheese
n
A creamy soft cheese made with whole or skimmed milk and cream.
n
A traditional Norwegian cheese made by souring skimmed cow's milk with a lactic starter, slowly heating it and separating the curds, and introducing mold, then allowing it to ripen.
n
Alternative form of gamalost [A traditional Norwegian cheese made by souring skimmed cow's milk with a lactic starter, slowly heating it and separating the curds, and introducing mold, then allowing it to ripen.]
n
A traditional semi-hard cheese from Gloucestershire.
n
Any cheese produced using goat milk.
n
cheese made from goat's milk
n
A blue-veined Italian cheese, made from cow's milk.
n
A yellow Dutch cheese made from cows' milk.
n
(US, food, historical) Processed cheese provided to welfare and food stamp recipients in the United States during the 1980s and early 1990s.
n
A hard, crumbly cheese from the Po river valley in northern Italy.
n
A type of cheese used in Greek cuisine.
n
Used other than figuratively or idiomatically: see Greek, yogurt.
n
Fresh cheese that has not yet been dried and aged.
n
Alternative form of Gruyère [A hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.]
n
A hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.
n
A type of rennet cheese that is firm owing to the curds having been pressed or comminuted to a large degree to shed more whey and ripened for a longer time.
n
(uncountable) A semi-soft Danish cow's milk cheese.
n
A traditional cheese made only from milk, with the whey completely pressed out.
n
Cheese made with human breast milk.
n
Synonym of Idiazabal cheese
n
A cheese made from sheep milk, from the Basque Country in Spain.
n
A medium-hard pale yellow cheese of Bulgaria, Greece and Turkey, usually made from unpasteurized sheep milk.
n
A hard Greek cheese with a salty flavour and rich aroma, made from sheep milk.
n
A Greek cheese similar to parmesan.
n
A mild American variety of Swiss cheese made from low-fat milk.
n
A type of cheese made in Lancashire, England.
n
A soft, pungent cow's-milk cheese with a washed rind, from the Langres region of France.
n
A creamy, soft cheese with a mild taste and a pungent odor.
n
dish or cheese spread made with sheep's-milk cheese, goat's milk cheese, quark cheese or cottage cheese, part of Hungarian cuisine
n
liquid processed cheese product
n
A soft, pungent French cheese of the Normandy region.
n
A soft British blue cheese with edible rind, produced from 1982 until 1992.
n
Alternative form of matzoon [A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.]
n
Alternative form of majoun [A paste originating in Morocco, made from marijuana and honey, and ingested as a recreational drug.]
n
A firm, compact cheese made in the La Mancha region of Spain, aged for between 60 days and two years and made from the milk of Manchega sheep.
n
A Greek semi-soft cheese made from the milk of goats or sheep.
n
A mild, hard, white and orange cheese usually made from two different varieties of cheese. Common cheeses used include cheddar, Colby cheese and Monterey Jack.
n
(religion, Judaism, Christianity) An offering of food, especially of a cake made of flour with salt and oil.
n
A cheese produced in Metsovo, Greece.
n
a cheese traditionally produced in France and some areas of Belgium and the Netherlands that uses intentionally introduced cheese mites to add flavor by their action on the surface of the cheese
n
Alternative form of mizithra [A Greek unpasteurized cheese made from sheep’s or goat’s milk.]
n
Milbenkäse, a German specialty cheese that is produced by using Tyroglyphus casei cheese mites.
n
A Greek unpasteurized cheese made from sheep’s or goat’s milk.
n
Synonym of Trappist cheese
n
A mild, white American cheese similar to cheddar.
n
A French semisoft cow's-milk cheese, traditionally in two layers (from morning and evening milk).
n
Any cheese made from the milk of animals that have grazed in the Alps.
n
(informal) mozzarella cheese
n
Soft Italian cheese made from cow's or buffalo's milk and commonly used as a pizza topping and in salads etc.
n
A kind of soft white cheese.
n
(cooking) A thin, crispy Sardinian flatbread.
n
primost (Scandinavian cheese)
n
A soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy.
n
A semihard white cheese from the Oaxaca region of Mexico.
n
a Bavarian cheese delicacy. It is prepared by mixing one third aged camembert, one third aged Romadur cheese (60%) and one third butter, and seasoning with onions and spices.
n
A washed-rind cow's-milk cheese from Somerset.
n
(Canada) A kind of pungent, semi-soft cheese, originally made by Trappist monks in Oka, Quebec.
n
a kind of ripened soft cheese, characteristic with its strong scent, distinctive pungent taste and yellowish colour, nowadays made in the town of Loštice, the Czech Republic
n
A soft, non-matured, Indian cheese.
n
Obsolete form of parmesan (a kind of cheese). [A hard, full-fat Italian cheese from Parma.]
n
(by extension) A similar cheese produced elsewhere.
n
Any of a family of Italian hard cheeses made from ewe's milk.
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
Any soft cheese that can be moulded.
n
A soft, crumbly, unaged cheese resembling ricotta.
n
A soft, spreadable Scandinavian cheese made from cow's milk.
n
Any of several types of natural cheese that are pasteurized to lengthen storage life and combined with emulsifiers to aid smoothness. In some cases processed cheeses contain added colorings and preservatives.
n
(cooking) A white processed cheese popular in and around Saint Louis, Missouri.
n
A semi-hard cheese made of whole milk from cows. It comes primarily from Southern Italy.
n
A soft cheese spread and dip made with cheese and usually beer or ale.
n
A Serbian cheese made from donkey milk.
n
A soft creamy cheese, eaten throughout northern, central, eastern, and southeastern Europe as well as the Low Countries, very similar to cottage cheese except that it is usually not made with rennet.
n
Melted cheese, used for instance as a dipping sauce.
n
A type of soft creamy white cheese originating in the Iberian peninsula.
n
A firm cheese suitable for use in this dish.
n
A soft French cow's-milk cheese from the Alpine region of Savoie.
n
A mild, firm English cheese, orange in colour, resembling cheddar.
n
An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.
n
A soft Italian unsalted whey cheese resembling cottage cheese.
n
An Italian soft-ripened cheese, similar to stracchino.
n
a hard, sharp cheese served grated as a garnish
n
A blue cheese made from sheep milk, produced in France.
n
Alternative letter-case form of Sacher torte
n
A dry, hard cheese made from skimmed cows' milk and herbs, originating from Switzerland.
n
A hard Swiss cheese similar to parmesan
n
An unfermented cow's-milk cheese from southern Italy.
n
A cheese made from goat milk, produced in Selles-sur-Cher.
n
(rare) Any semisoft variety of cheese.
n
Often sérac: a hard, cone-shaped, pale green, strongly flavoured cheese from Switzerland made from skimmed cowmilk and blue fenugreek (Trigonella caerulea); Schabziger, Sapsago. It is usually eaten grated, mixed with butter, or in a fondue.
n
A variety of Gloucester cheese, less strong-tasting than double Gloucester.
n
(uncommon) A slightly crumbly brine cheese made of cow, sheep, and/or goat milk, similar to feta; popular in the Balkan peninsula.
n
A rich variety of cheese, resembling butter, but white.
n
(US, Pennsylvania, especially Pennsylvania Dutch English) Cottage cheese.
n
A form of soured cream or crème fraîche from Central and Eastern Europe.
n
A type of rennet cheese that is not firm owing to the curds not having been pressed or comminuted to a large degree, so that much whey or liquid is left, and it has not ripened long.
n
(US) a canned processed cheese spread product, with cheese contained in a pressurized canister similar to a whipped cream can
n
A type of blue-veined cheese made in England.
n
(countable, uncountable) A washed-rind cheese made from the milk of Gloucester cattle and immersed in perry made from Stinking Bishop pears.
n
Synonym of granular cheese
n
A type of Italian cow's-milk cheese, typical of Lombardy
n
Alternative form of suppli [A rice croquette filled with mozzarella or meat, originally from Rome.]
n
(uncountable) Swiss cheese.
n
(colloquial) By extension, any cheese which resembles Emmentaler, especially ones with holes.
n
Alternative form of serac. [Often sérac: a hard, cone-shaped, pale green, strongly flavoured cheese from Switzerland made from skimmed cowmilk and blue fenugreek (Trigonella caerulea); Schabziger, Sapsago. It is usually eaten grated, mixed with butter, or in a fondue.]
n
A soft Italian cheese from Lombardy.
n
A nut- or tahini- based sauce made with lemon juice and garlic that is found in Middle Eastern cuisine
n
(Australia, New Zealand) A kind of aged cheddar cheese.
n
(A cone of) a cow's-milk cheese, made in Galicia, which resembles a small breast (hence the name) or a half-pear (hence the alternate name perilla).
n
A light-yellow semihard smear-ripened cheese of East Prussian origin.
n
A semi-hard Italian cheese from Piedmont
n
Any of a class of skimmed-milk cheeses produced mainly in the French Alps and Switzerland.
n
Any of various semisoft cheeses made with cows' milk.
n
a gourmet/connoisseur of cheese
n
A soft Russian curd cheese.
n
Any of various types of cheese that are not aged; fresh cheese.
n
A soft cow's-milk cheese from France and Switzerland.
n
(UK, dialect, Dorset) A traditional blue cheese made in Dorset, England, from skimmed cows' milk.
n
A soft, mild Beninese cheese made from cows' milk.
n
A supple, moist cheese produced in Wensleydale in North Yorkshire, England.
n
A ritual offering of a meal in Ancient Greece.
n
A Greek cheese made from strained ewe or goat whey and a little milk.
n
A Welsh cheese consisting of cheddar blended with mustard seed and ale.
n
(historical) An early form of cheese made by New Englanders, resembling cheddar.
n
A semi-hard cheese made in Cornwall with a distinctive rind made by wrapping the cheese in nettle leaves.
n
A traditional soft, pungent French cheese made from cows' milk.
n
Alternative spelling of zubrowka [A dry straw-colored liqueur of vodka flavored with herbs, originally from Poland.]
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