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Neuridin :: Neuridin (n.) a nontoxic base, C5H14N2, found in the putrescent matters of flesh, fish, decaying cheese, etc..

Curd :: 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..

Vell :: Vell (n.) The salted stomach of a calf, used in making cheese; a rennet bag..

Sapsago :: Sapsago (n.) A kind of Swiss cheese, of a greenish color, flavored with melilot..

Junket :: Junket (n.) A cheese cake; a sweetmeat; any delicate food.

Slipcoat Cheese :: Slipcoat cheese () A rich variety of new cheese, resembling butter, but white..

Cheese :: Cheese (n.) A mass of pomace, or ground apples, pressed together in the form of a cheese..

Gruyere Cheese :: 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..

Hoop :: Hoop (n.) A ring; a circular band; anything resembling a hoop, as the cylinder (cheese hoop) in which the curd is pressed in making cheese..

Chessel :: Chessel (n.) The wooden mold in which cheese is pressed.

Cheese :: 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..

Tyrotoxicon :: Tyrotoxicon (n.) A ptomaine discovered by Vaughan in putrid cheese and other dairy products, and producing symptoms similar to cholera infantum. Chemically, it appears to be related to, or identical with, diazobenzol..

Arnotto :: Arnotto (n.) A red or yellowish-red dyeing material, prepared from the pulp surrounding the seeds of a tree (Bixa orellana) belonging to the tropical regions of America. It is used for coloring cheese, butter, etc..

Tyrosin :: Tyrosin (n.) A white crystalline nitrogenous substance present in small amount in the pancreas and spleen, and formed in large quantity from the decomposition of proteid matter by various means, -- as by pancreatic digestion, by putrefaction as of cheese, by the action of boiling acids, etc. Chemically, it consists of oxyphenol and amidopropionic acid, and by decomposition yields oxybenzoic acid, or some other benzol derivative..

Taster :: Taster (n.) That in which, or by which, anything is tasted, as, a dram cup, a cheese taster, or the like..

Hack :: Hack (n.) A frame or grating of various kinds; as, a frame for drying bricks, fish, or cheese; a rack for feeding cattle; a grating in a mill race, etc..

Artotyrite :: Artotyrite (n.) One of a sect in the primitive church, who celebrated the Lord's Supper with bread and cheese, alleging that the first oblations of men not only of the fruit of the earth, but of their flocks. [Gen. iv. 3, 4.].

Cheeseparing :: Cheeseparing (n.) A thin portion of the rind of a cheese.

Pass :: Pass (v. t.) To cause to move or go; to send; to transfer from one person, place, or condition to another; to transmit; to deliver; to hand; to make over; as, the waiter passed bisquit and cheese; the torch was passed from hand to hand..

Whey :: Whey (n.) The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese..

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