NounCheese (usually uncountable; plural Cheeses)
- (uncountable) A dairy product made from curdled or cultured milk.
- (countable) Any particular variety of cheese.
- (countable) A piece of cheese, especially one moulded into a large round shape during manufacture.
- (uncountable, colloquial) That which is melodramatic, overly emotional, or cliché, i.e. cheesy.
- (uncountable, slang) Money.
- (countable, slang, baseball) A fastball.
- (uncountable, slang) A dangerous mixture of black tar heroin and crushed Tylenol PM tablets. The resulting powder resembles grated cheese and is snorted.
- (vulgar, slang) Smegma.
- To prepare curds for making cheese.
- (slang) To stop; to refrain from.
- (slang) To anger or irritate someone, usually in combination with "off".
- All this waiting around is really cheesing me off.
- (slang) Wealth, fame, excellence, importance.
Adjectives for Cheese
milk; pyramided; vintage; large; ripe; stale; mouse-eaten; rancid; dry.
=Verbs for Cheese
coagulate into—; consume—; enclose—in; grate—; import—; introduce—; loaf—; manufacture—; market—; mix—; pack—; process—; refrigerate—; roll—; slice—; spread—; sprinkle with—; toast'—; turn into—; —moulds; —ripens; adverbs achieve with—s; analyze—s; apply—s; compose of—; concentrate—; devise—; employ—; 'evaluate—; extract—; |force by—s; impregnate with—; involve—; mix—; obtain—; precipitate—; prepare—; produce—; resist—; synthesize—; —accomplishes; —acidizes; —acts; —alkalizes; —alters; —attracts; —catalyzes; — combine; —converts; —counteracts; —depends on; —neutralizes; —poisons; —preserves; —reacts; —transforms.
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
From Middle English chese, from Old English ċēse, ċīese (“cheese”), from Proto-Germanic *kāsijaz (“cheese”), from Latin cāseus (“cheese”), from Proto-Indo-European *kwat- (“to ferment, become sour”). Cognate with West Frisian tsiis (“cheese”), Dutch kaas (“cheese”), German Käse (“cheese”). Also related to Old English hwaþerian (“to roar, foam, surge”), Swedish dialect hvå (“foam”), Latvian kūsāt (“to boil”), Old Church Slavonic (kvasŭ, “leaven; sour drink”), Sanskrit (kváthati, “it boils”).
Probably from Persian چيز (čīz, “thing”).
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