Cheese! 154 words

soft creamy white cheese; milder than Camembert

(physics) hypothetical truly fundamental particle in mesons and baryons; there are supposed to be six flavors of quarks (and their antiquarks), which come in pairs; each has an electric charge of +2/3 or -1/3

mild cream-colored Dutch cheese shaped in balls

mild cream-colored Dutch cheese shaped in balls

trademark: soft processed American cheese

cheese containing a blue mold

cheese containing a blue mold

a smooth firm mild orange-red cheese

semisoft pale-yellow cheese

hard pale yellow cheese with many holes from Switzerland

soft Italian cheese like cottage cheese

mild yellow Dutch cheese made in balls encased in a red covering

a mild yellow English cheese with a crumbly texture

hard dry sharp-flavored Italian cheese; often grated

rich soft creamy French cheese

a mild yellow English cheese with a crumbly texture

hard pale yellow cheese with many holes from Switzerland

any cheese originally molded by hand

cheese formed in long strings twisted together

semisoft pale-yellow cheese

mild white Italian cheese

a soft cheese with a strong odor and flavor

made from goats' milk

a soft white cheese with a very strong pungent odor and flavor

mild white cheese made from curds of soured skim milk

the rind of a cheese

coagulated milk; used to make cheese

made from goats' milk

hard smooth-textured cheese; originally made in Cheddar in southwestern England

mild white cheese made from curds of soured skim milk

fresh soft French cheese containing at least 72% fat

a soft cheese with a strong odor and flavor

a soft white cheese with a very strong pungent odor and flavor

mild white cheese made from curds of soured skim milk

hard smooth-textured cheese; originally made in Cheddar in southwestern England

hard smooth-textured cheese; originally made in Cheddar in southwestern England

mild white cheese made from curds of soured skim milk

relating to or characterized by chelation

a substance that curdles milk in making cheese and junket

measuring instrument for measuring temperature

turn acidic

a heterocyclic compound having a metal ion attached by coordinate bonds to at least two nonmetal ions

milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation

the fourth compartment of the stomach of a ruminant; the one where digestion takes place

a press for shaping cheese curd

(microbiology) single-celled or noncellular spherical or spiral or rod-shaped organisms lacking chlorophyll that reproduce by fission; important as pathogens and for biochemical properties; taxonomy is difficult; often considered to be plants

dehydrated milk

having been subjected to pasteurization in order to halt fermentation

an enzyme that occurs in gastric juice; causes milk to coagulate

not having undergone pasteurization

a solid food prepared from the pressed curd of milk

a deliquescent salt; used in de-icing and as a drying agent

cause to become equal or homogeneous as by mixing

bad luck

a white nutritious liquid secreted by mammals and used as food by human beings

a custard-like food made from curdled milk

construct or form anew or provide with a new structure

any new participant in some activity

the process of forming semisolid lumps in a liquid

partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food

the fatty substance of milk from which butter is made

a white metallic element that burns with a brilliant light; the fifth most abundant element in the earth's crust; an important component of most plants and animals

made homogeneous

milk from which no constituent (such as fat) has been removed

milk from which the cream has been skimmed

the serum or watery part of milk that is separated from the curd in making cheese

a colloid in a more solid form than a sol

residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

a milk protein used in making e.g. plastics and adhesives

milk from which the cream has been skimmed

made or having become thick

any compound containing a chlorine atom

the taste experience when a savoury condiment is taken into the mouth

relating to or caused by bacteria

the act or process of assigning numbers to phenomena according to a rule

any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes

any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions

go to pieces

the process of becoming hard or solid by cooling or drying or crystallization

a farm where dairy products are produced

the feel of a surface or a fabric

female of domestic cattle: "`moo-cow' is a child's term"

any of numerous agile ruminants related to sheep but having a beard and straight horns

not treated with heat to prepare it for eating

any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt

woolly usually horned ruminant mammal related to the goat

a thermometer that is inserted into the center of a roast (with the top away from the heat source); used to measure how well done the meat is

graduated cup used to measure liquid or granular ingredients

by bacteria

a list of questions that are frequently asked (about a given topic) along with their answers

(computer science) a system of world-wide electronic communication in which a computer user can compose a message at one terminal that can be regenerated at the recipient's terminal when the recipient logs in

purchased; not homemade

a towel for drying dishes

arrange firmly

any disease-producing agent (especially a virus or bacterium or other microorganism)

the normal temperature of room in which people live

directions for making something

large can for transporting milk

unwanted e-mail (usually of a commercial nature sent out in bulk)

someone who settles lawfully on government land with the intent to acquire title to it

a pile fabric (usually cotton) with uncut loops on both sides; used to make bath towels and bath robes

not up to expectations

caught as if in a mesh

suck milk from the mother's breasts

the process in which part of the output of a system is returned to its input in order to regulate its further output

consisting of fine particles

entangle or catch in (or as if in) a mesh

a large self-service grocery store selling groceries and dairy products and household goods

hot and dry enough to burn or parch a surface

steel containing chromium that makes it resistant to corrosion

an intricate network suggesting something that was formed by weaving or interweaving

a golf course that is built on sandy ground near a shore

a young mammal that has not been weaned

the act of making something clean

a mixer incorporating a coil of wires; used for whipping eggs or cream

the quality of being superior

metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid

in a commercial manner

the act or process of assigning numbers to phenomena according to a rule

a database containing an ordered array of items (names or topics)

make thick or thicker

used of milk and milk products from which the cream has been removed

free from dirt or impurities; or having clean habits

to a remote degree

alliterative term for girl (or woman)

an amount of time

(of reputation) free from blemishes

by a particular locality

artifact made by weaving or felting or knitting or crocheting natural or synthetic fibers

a person who makes things

endorsed authoritatively as having met certain requirements

a river that rises in the Rockies in northwestern Montana and flows eastward to become a tributary of the Missouri River