Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of cheese is as below...

Cheeselep :: Cheeselep (n.) A bag in which rennet is kept.

Creamery :: Creamery (n.) A place where butter and cheese are made, or where milk and cream are put up in cans for market..

Dairy :: Dairy (n.) That department of farming which is concerned in the production of milk, and its conversion into butter and cheese..

Caseic :: Caseic (a.) Of or pertaining to cheese; as, caseic acid..

Skipper :: Skipper (n.) The cheese maggot. See Cheese fly, under Cheese..

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..

Pale :: Pale (n.) A cheese scoop.

Jackman :: Jackman (n.) A cream cheese.

Cheese :: Cheese (n.) 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.

Cheddar :: Cheddar (a.) Of or pertaining to, or made at, Cheddar, in England; as, Cheddar cheese..

Schweitzerkase :: Schweitzerkase (n.) Gruyere cheese.

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

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..

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..

Melilot :: Melilot (n.) Any species of Melilotus, a genus of leguminous herbs having a vanillalike odor; sweet clover; hart's clover. The blue melilot (Melilotus caerulea) is used in Switzerland to give color and flavor to sapsago cheese..

Valeric :: Valeric (a.) Valerianic; specifically, designating any one of three metameric acids, of which the typical one (called also inactive valeric acid), C4H9CO2H, is obtained from valerian root and other sources, as a corrosive, mobile, oily liquid, having a strong acid taste, and an odor of old cheese..

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

Cheesemonger :: Cheesemonger (n.) One who deals in cheese.

Dairy :: Dairy (n.) The place, room, or house where milk is kept, and converted into butter or cheese..

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

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