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Cheese

Theme list: cheese with definitions

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198 entries

FRONTWORDBACKDEFINITION
—GELDST[v. GELLED, GELLING, GELS] [Wiktionary - Sense 1] A semi-solid to almost solid colloid of a solid and a liquid, such as jelly, cheese or opal.
—BRIEFRS[n. -S] [Wiktionary - Sense 1] An originally French variety of soft cheese made from cow's milk.
—CURDSY[v. -ED, -ING, -S] [Wiktionary - Sense 1] The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese, dahi, etc.
—FETALS[n. -S] [Wiktionary - Sense 1] A variety of curd cheese made from sheep’s or goat’s milk and originating from Greece.
—MILKSY[v. -ED, -ING, -S] [Wiktionary - Sense 1] A white liquid produced by the mammary glands of female mammals to nourish their young. From certain animals, especially cows, it is also called dairy milk and is a common food for humans as a beverage or used to produce various dairy products such as butter, cheese, and yogurt.
—PULEDRS[v. PULED, PULING°, PULES] [Wiktionary - Sense 5] A Serbian cheese made from donkey milk.
—TACOS[n. -COS] [Wiktionary - Sense 1] A Mexican snack food made of a small tortilla (soft- or hard-shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables, and salsa.
—TOFUS[n. -S] · a soft Oriental cheese made from soybean milk
—WHEYS[n. WHEYS] [Wiktionary - Sense 1] The liquid remaining after milk has been curdled and strained in the process of making cheese.
—COLBYS[n. -BIES or -BYS] · a mild cheese (=colbies)
SCREAMSY[v. -ED, -ING, -S] · to form cream «a part of milk» / ----- { cream creaming creme § creams cremes § cream creamed creaming creams creme cremes § cream creamed creme }
—FETAS—[n. -S] [Wiktionary - Sense 1] A variety of curd cheese made from sheep’s or goat’s milk and originating from Greece.
—FONDUES[n. -S] · fondue «to cook in a pot of melted cheese» / ----- { fondu fondue § fondues fondus § fondue fondued fondueing fondues fonduing }
—NACHOS[n. -CHOS] · a tortilla chip topped with cheese and a savory mixture and broiled
—PESTOS[n. -TOS] [Wiktionary - Sense 1] A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).
—PIZZASZ[n. -S] [Wiktionary - Sense 1] A baked Italian dish of a thinly rolled bread crust typically topped before baking with tomato sauce, cheese, and other ingredients such as meat or vegetables.
SQUARKS[n. -S] [Wiktionary - Sense 4] A soft, creamy, unripened cheese made from cow's milk, originating from and eaten throughout central, northern, eastern, and southeastern Europe, as well as the Low Countries.
—QUESOS[n. -S] Ellipsis of chile con queso: melted cheese.
—ROSTIS[n. -S] · a Swiss dish of fried grated potatoes topped with cheese
—SERACS[n. -S] [Wiktionary - Sense 1] 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.
—TOFUS—[n. -S] · a soft Oriental cheese made from soybean milk
—UMAMIS[n. -S] [Wiktionary - Sense 1] One of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats.
—WRINGS[v. WRUNG or WRINGED, WRINGING, WRINGS] [Wiktionary - Sense 30] A device for compressing or pressing, especially for making cheese, cider from apples, or wine from grapes.
—ASIAGOS[n. -S] A hard Italian~ cheese similar to Parmesan.
—BLINTZE[n. -ES] [Wiktionary - Sense 1] A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.
ABUTTERSY[v. -ED, -ING, -S] · to spread with butter «a milk product»
—CANTALAS[n. -S] · a hard cheese of France~
—CASEIC—[n. -S] [Wiktionary - Sense 1] Of, pertaining to, or resembling cheese.
—CHEESEDS[v. CHEESED, CHEESING, CHEESES] [Wiktionary - Sense 2] Any particular variety of cheese.
—CHEESY—[a. CHEESIER, CHEESIEST] [Wiktionary - Sense 1] Of or relating to cheese.
—CHEVREST[n. -S] · a cheese made from goat's milk / ----- { chevre chevret § chevres chevrets }
—COLBYS—[n. -BIES or -BYS] · a mild cheese (=colbies)
—COTIJA—[n.] A hard, dry cheese from Mexico~.
—DANISH—[n. -ES] [Wiktionary - Sense 1] Danish pastry, light sweet yeast-raised roll usually filled with fruit or cheese.
—FONDUEDS[v. -DUED, -DUING or -DUEING, -DUES] [Wiktionary - Sense 1] A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.
—FONDUS—[n. -S] · fondue «to cook in a pot of melted cheese» / ----- { fondu fondue § fondues fondus § fondue fondued fondueing fondues fonduing }
—GRATERS[n. -S] [Wiktionary - Sense 1] a tool with which one grates, especially foods such as cheese, to facilitate getting small particles or shreds off a solid lump
—GRATINEGS[n. -S] [Wiktionary - Sense 1] The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself.
—HARASS—[v. -ED, -ING°, -ES] · to bother persistently
—HOAGIES[n. -S] [Wiktionary - Sense 2] A tortilla or chapati wrap filled with meat (usually doner kebab meat; seasoned lamb or mutton), chips and cheese.
—MORNAYS[n. -NAYS] [Wiktionary - Sense 1] Served with a white sauce containing cheese.
—MYSOSTS[n. -S] [Wiktionary - Sense 1] primost (Scandinavian cheese)
—NACHOS—[n. -CHOS] [Wiktionary - Sense 1] A Mexican dish of tortilla chips, covered in melted cheese and sometimes other ingredients.
—PANEERS[n. -S] [Wiktionary - Sense 1] A soft, non-matured, Indian cheese.
—PANINIS[n. PANINI° or PANINIS] [Wiktionary - Sense 2] A type of grilled sandwich made of a small loaf of bread, cut horizontally, filled with meat such as salami or ham, cheese or other food.
—PANINO—[n. PANINI° or PANINIS] [Wiktionary - Sense 1] A type of grilled sandwich made of a small loaf of bread, cut horizontally, filled with meat such as salami or ham, cheese or other food.
—PISTOUS[n. -S] · a sauce made of olive oil, garlic, basil, and often cheese
—RENNETS[n. -S] [Wiktionary - Sense 1] 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.
—RENNINS[n. -S] [Wiktionary - Sense 1] A proteolytic enzyme, obtained from the gastric juice of the abomasum of calves, used to coagulate milk and make cheese.
—ROMANOS[n. -NOS] [Wiktionary - Sense 1] a hard, sharp cheese served grated as a garnish
—ROSTIS—[n. -S] · a Swiss dish of fried grated potatoes topped with cheese
—YOGURTS[n. -S] · a food made from milk / ----- { yoghourt yoghurt yogourt yogurt § yoghourts yoghurts yogourts yogurts }
—ALFREDO—[a.] · served with a white cheese sauce
—BOURSINS[n. -S] · a mild, smooth, creamy cheese without rind -- a trademark
—CALZONES[n. -NES -NI] [Wiktionary - Sense 1] A baked Italian turnover made of pizza dough and stuffed with tomato, cheese and other toppings.
—CANNOLIS[n. -S] [Wiktionary - Sense 1] A tube of fried pastry, typical of Sicily, filled with ricotta or similar cream cheese, and flavorings, eaten as a dessert.
—CANTALS—[n. -S] · a hard cheese of France~
—CASEATEDS[v. -ATED, -ATING, -ATES] [Wiktionary - Sense 3] To undergo caseation, a necrotic degeneration into a cheese-like state.
—CASEOUS—[a.] [Wiktionary - Sense 1] Resembling cheese.
—CERIMANS[n. -S] A large.
—CHEDDARSY[n. -S] [Wiktionary - Sense 1] A cheese styled after the Cheddar cheese made in Cheddar.
—CHEESED—[v. CHEESED, CHEESING, CHEESES] [Wiktionary - Sense 2] simple past and past participle of cheese
—CHEESES—[v. CHEESED, CHEESING, CHEESES] [Wiktionary - Sense 1] plural of cheese
—CHEVRES—[n. -S] · a cheese made from goat's milk / ----- { chevre chevret § chevres chevrets }
—CHEVRETS[n. -S] · chevre «a cheese made from goat's milk» / ----- { chevre chevret § chevres chevrets }
—COLBIES—[n. -BIES or -BYS] · a mild cheese (=colbies)
—DAGWOODS[n. -S] [Wiktionary - Sense 1] A large thick multi-layered sandwich containing cold cuts, cheese, lettuce and any of several other fillings
—FONDUED—[v. -DUED, -DUING or -DUEING, -DUES] [Wiktionary - Sense 1] A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.
—FONDUES—[v. -DUED, -DUING or -DUEING, -DUES] [Wiktionary - Sense 1] A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.
—FONTINAS[n. -S] [Wiktionary - Sense 1] A pale yellow cheese from Valle d'Aosta in Italy.
—FROMAGES[n. -S] [Wiktionary - Sense 1] Synonym of cheese.
—GJETOSTS[n. -S] · a hard brown cheese
—GRUYERES[n. -S] · a Swiss cheese
—HAVARTIS[n. -S] · a Danish cheese
—KEBBOCKS[n. -S] · kebbuck «a whole cheese» / ----- { kebbock kebbuck § kebbocks kebbucks }
—KEBBUCKS[n. -S] [Wiktionary - Sense 1] A whole wheel or ball of cheese.
—MORNAYS—[n. -NAYS] [Wiktionary - Sense 1] Served with a white sauce containing cheese.
—MUNSTERS[n. -S] · muenster «a mild cheese» / ----- { muenster munster § muensters munsters }
—MYSOSTS—[n. -S] [Wiktionary - Sense 1] primost (Scandinavian cheese)
—PANEERS—[n. -S] [Wiktionary - Sense 1] A soft, non-matured, Indian cheese.
—PIEROGI—[n. -ES] [Wiktionary - Sense 1] 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.
—PISTOUS—[n. -S] · a sauce made of olive oil, garlic, basil, and often cheese
—POUTINES[n. -S] [Wiktionary - Sense 1] A dish consisting of French fries topped with cheese curds and gravy, eaten primarily in Canada.
—RAMEKINS[n. -S] [Wiktionary - Sense 2] A cheese- or meat-based dish baked in a small mold.
—RAREBITS[n. -S] · a cheese dish
—RICOTTAS[n. -S] [Wiktionary - Sense 1] A soft Italian unsalted whey cheese resembling cottage cheese.
—ROMANOS—[n. -NOS] [Wiktionary - Sense 1] a hard, sharp cheese served grated as a garnish
—SAPSAGOS[n. -GOS] · a hard green cheese
—TIMPANA—[n. -NA or -NUMS] [Wiktionary - Sense 1] A Maltese dish of parboiled macaroni tossed in a tomato sauce with beef, egg, cheese, etc. and baked in a pastry case.
—BOURSINS—[n. -S] · a mild, smooth, creamy cheese without rind -- a trademark
—CHEDDARS—[n. -S] [Wiktionary - Sense 1] A cheese styled after the Cheddar cheese made in Cheddar.
—CHEDDARY—[n. -S] [Wiktionary - Sense 1] Resembling cheddar cheese in taste, texture, etc.
—CHEESIER—[a. CHEESIER, CHEESIEST] [Wiktionary - Sense 1] Of or relating to cheese.
—CHEESILY—[a. CHEESIER, CHEESIEST] [Wiktionary - Sense 1] Of or relating to cheese.
—CHEESING—[v. CHEESED, CHEESING, CHEESES] [Wiktionary - Sense 1] present participle and gerund of cheese
—CHESHIRES[n. -S] · a hard English cheese
—CHEVRETS—[n. -S] · chevre «a cheese made from goat's milk» / ----- { chevre chevret § chevres chevrets }
—FOCACCIAS[n. -S] [Wiktionary - Sense 1] A flatbread similar in style, composition, and texture to modern pizza doughs and topped with herbs, cheese and other products. Focaccia typically consists of high-gluten flour, oil, water, sugar, salt and yeast.
—FONDUING—[v. -DUED, -DUING or -DUEING, -DUES] [Wiktionary - Sense 1] A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.
—FONTINAS—[n. -S] [Wiktionary - Sense 1] A pale yellow cheese from Valle d'Aosta in Italy.
—FRITTATAS[n. -S] [Wiktionary - Sense 1] A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.
—FRIULANOS[n. -NOS] [Wiktionary - Sense 1] A cow's-milk cheese with firm pale-yellow flesh and a mild flavour, originating in Friuli, Italy.
—FROMAGES—[n. -S] [Wiktionary - Sense 1] Synonym of cheese.
—GJETOSTS—[n. -S] · a hard brown cheese
—GRUYERES—[n. -S] · a Swiss cheese
—HAVARTIS—[n. -S] · a Danish cheese
—KEBBOCKS—[n. -S] · kebbuck «a whole cheese» / ----- { kebbock kebbuck § kebbocks kebbucks }
—KEBBUCKS—[n. -S] [Wiktionary - Sense 1] A whole wheel or ball of cheese.
—KREPLACH—[n. KREPLACH] [Wiktionary - Sense 1] Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.
—KREPLECH—[n. KREPLECH] · kreplach «dumplings filled with ground meat or cheese» / ----- { kreplach kreplech }
—MACARONICS[n. -NIS or -NIES] [Wiktionary - Sense 1] A type of pasta in the form of short tubes, typically boiled and served in soup, with a sauce, or in melted cheese; a dish of this.
—MUENSTERS[n. -S] [Wiktionary - Sense 1] A kind of soft white cheese.
—MUNSTERS—[n. -S] · muenster «a mild cheese» / ----- { muenster munster § muensters munsters }
—PARMESANS[n. -S] [Wiktionary - Sense 1] A hard, full-fat Italian cheese from Parma.
—PASTITSOS[n. -TSOS] · a Greek dish of ground meat, pasta, white sauce, and cheese / ----- { pastitsio pastitso § pastitsios pastitsos }
—PECORINI—[n. -NOS, -NI] [Wiktionary - Sense 1] Any of a family of Italian hard cheeses made from ewe's milk.
—PECORINOS[n. -NOS, -NI] [Wiktionary - Sense 1] Any of a family of Italian hard cheeses made from ewe's milk.
—POUTINES—[n. -S] [Wiktionary - Sense 1] A dish consisting of French fries topped with cheese curds and gravy, eaten primarily in Canada.
—RACLETTES[n. -S] [Wiktionary - Sense 1] A dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.
—RAMEKINS—[n. -S] [Wiktionary - Sense 2] A cheese- or meat-based dish baked in a small mold.
—RAMEQUINS[n. -S] · ramekin «a cheese dish» / ----- { ramekin ramequin § ramekins ramequins }
—RAREBITS—[n. -S] · a cheese dish
—RICOTTAS—[n. -S] [Wiktionary - Sense 1] A soft Italian unsalted whey cheese resembling cottage cheese.
—RUGALACH—[n. RUGALACH] · rugelach «a cookie of cream-cheese dough spread with a filling and rolled up» / ----- { rugalach rugelach rugelachs }
—RUGELACHS[n. -S] · a cookie of cream-cheese dough spread with a filling and rolled up (=rugelachs) / ----- { rugalach rugelach rugelachs }
—SAPSAGOS—[n. -GOS] · a hard green cheese
—SEMISOFT—[a.] [Wiktionary - Sense 2] Any semisoft variety of cheese.
—TALEGGIOS[n. -GIOS] [Wiktionary - Sense 1] A soft Italian cheese from Lombardy.
—TIRAMISUS[n. -S] [Wiktionary - Sense 1] An Italian semifreddo dessert, originally from Veneto, made from ladyfinger biscuits, cocoa, mascarpone cheese, Marsala wine, eggs (or sometimes cream), sugar and espresso coffee.
—TORTELLIS[n. -S] · pieces of pasta stuffed with cheese, meat, or vegetables
—TYRAMINES[n. -S] [Wiktionary - Sense 1] A compound which occurs naturally in cheese and other foods and can cause dangerously high blood pressure in people taking a monoamine oxidase inhibitor.
—TYROPITAS[n. -S] · a pastry made with layers of phyllo and filled with a cheese-egg mixture
—VARENYKY—[n.] [Wiktionary - Sense 1] Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.
—YEARNINGS[n. -S] [Wiktionary - Sense 3] Rennet (an enzyme to curdle milk in order to make cheese).
—ANTIPASTOS[n. ANTIPASTOS or ANTIPASTI] [Wiktionary - Sense 1] An Italian starter for a meal; normally a cold assortment of salami, cheese, seafood, and vegetables.
—CARBONARAS[n. -S] [Wiktionary - Sense 1] A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.
—CASEATIONS[n. -S] [Wiktionary - Sense 1] A necrotic degeneration of tissue to a cheese-like condition.
—CHEESIEST—[a. CHEESIER, CHEESIEST] [Wiktionary - Sense 1] Of or relating to cheese.
—CHESHIRES—[n. -S] · a hard English cheese
—FONDUEING—[v. -DUED, -DUING or -DUEING, -DUES] [Wiktionary - Sense 1] A dish made of melted cheese, or chocolate etc., or of a boiling liquid into which food can be dipped.
—FRIULANOS—[n. -NOS] [Wiktionary - Sense 1] A cow's-milk cheese with firm pale-yellow flesh and a mild flavour, originating in Friuli, Italy.
—JARLSBERGS[n. -S] · ® a hard mild-tasting yellow-coloured cheese with holes in it
—MUENSTERS—[n. -S] [Wiktionary - Sense 1] A kind of soft white cheese.
—PARMESANS—[n. -S] [Wiktionary - Sense 1] A hard, full-fat Italian cheese from Parma.
—PASTITSOS—[n. -TSOS] · a Greek dish of ground meat, pasta, white sauce, and cheese / ----- { pastitsio pastitso § pastitsios pastitsos }
—PECORINOS—[n. -NOS, -NI] [Wiktionary - Sense 1] Any of a family of Italian hard cheeses made from ewe's milk.
—PROVOLONES[n. -S] [Wiktionary - Sense 1] A semi-hard cheese made of whole milk from cows. It comes primarily from Southern Italy.
—RACLETTES—[n. -S] [Wiktionary - Sense 1] A dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.
—RAMEQUINS—[n. -S] · ramekin «a cheese dish» / ----- { ramekin ramequin § ramekins ramequins }
—ROQUEFORTS[n. -S] · a soft blue cheese
—RUGELACHS—[n. -S] · a cookie of cream-cheese dough spread with a filling and rolled up (=rugelachs) / ----- { rugalach rugelach rugelachs }
—SMEARCASES[n. -S] [Wiktionary - Sense 1] Cottage cheese.
—SOUFFLEED—[a.] · Derivative of soufflé «a very light fluffy dish made with egg yolks and stiffly beaten egg whites combined with cheese, fish, etc~» / ----- { souffled souffleed }
—TALEGGIOS—[n. -GIOS] [Wiktionary - Sense 1] A soft Italian cheese from Lombardy.
—TORTELLIS—[n. -S] · pieces of pasta stuffed with cheese, meat, or vegetables
—TUROPHILES[n. -S] · (formal) a person who loves cheese
—TYROPITAS—[n. -S] · a pastry made with layers of phyllo and filled with a cheese-egg mixture
—BOCCONCINIS[n. -S] Small pieces of mozzarella cheese.
—CANNELLONI—[n.] · tubular pieces of pasta filled with meat or cheese
—CARBONARAS—[n. -S] [Wiktionary - Sense 1] A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.
—CHEESECAKES[n. -S] [Wiktionary - Sense 1] A pie made of sweetened and flavoured cottage cheese or cream cheese, eggs and milk on a crunchy base.
—JARLSBERGS—[n. -S] · ® a hard mild-tasting yellow-coloured cheese with holes in it
—KEFALOTYRIS[n. -S] A Greek cheese similar to parmesan.
—MASCARPONES[n. -S] [Wiktionary - Sense 1] A soft, creamy Italian cheese that is not pressed or aged; often used in desserts.
—MOZZARELLAS[n. -S] [Wiktionary - Sense 1] Soft Italian or Italian-style cheese made from cow's or buffalo's milk and commonly used as a pizza topping and in salads etc.
—PARMIGIANA—[a.] [Wiktionary - Sense 1] Cooked or served with Parmesan cheese and tomato sauce.
—PENICILLIA—[n. -LIA] [Wiktionary - Sense 1] Any of the blue-green fungi, of the genus Penicillium, that are used in the manufacture of cheeses, and are an important source of antibiotics.
—PROVOLONES—[n. -S] [Wiktionary - Sense 1] A semi-hard cheese made of whole milk from cows. It comes primarily from Southern Italy.
—QUESADILLAS[n. -S] [Wiktionary - Sense 1] A Mexican dish made by filling a tortilla with cheese and sometimes other ingredients and then cooking it until the cheese is melted.
—ROQUEFORTS—[n. -S] · a soft blue cheese
—SMEARCASES—[n. -S] [Wiktionary - Sense 1] Cottage cheese.
—TORTELLINIS[n. -S] [Wiktionary - Sense 1] A kind of small, ring-shaped pasta, stuffed with meat, cheese, etc; and eaten with a sauce or in a soup.
—TUROPHILES—[n. -S] · (formal) a person who loves cheese
—BOCCONCINIS—† Small pieces of mozzarella cheese. [n.]
—CAPPELLETTI—[n.] · small squares of pasta containing a savoury mixture of meat, cheese, or vegetables
—CHEESEBOARDS[n. -S] A board used for serving cheeses.
—CHEESECAKES—[n. -S] [Wiktionary - Sense 1] A pie made of sweetened and flavoured cottage cheese or cream cheese, eggs and milk on a crunchy base.
—CHEESECLOTHS[n. -S] [Wiktionary - Sense 1] A loosely woven cotton gauze, originally used to wrap cheese, but now used for various culinary tasks and by farmers to shade crops and keep birds off.
—CHEESESTEAKS[n. -S] [Wiktionary - Sense 1] A Philadelphia snack food consisting of chopped steak and melted cheese in a bread roll.
—KEFALOTYRIS—† A Greek cheese similar to parmesan. [n.]
—MASCARPONES—[n. -S] [Wiktionary - Sense 1] A soft, creamy Italian cheese that is not pressed or aged; often used in desserts.
—MOZZARELLAS—[n. -S] [Wiktionary - Sense 1] Soft Italian or Italian-style cheese made from cow's or buffalo's milk and commonly used as a pizza topping and in salads etc.
—PENICILLIUM—[n. -LIA] [Wiktionary - Sense 1] Any of the blue-green fungi, of the genus Penicillium, that are used in the manufacture of cheeses, and are an important source of antibiotics.
—QUESADILLAS—[n. -S] [Wiktionary - Sense 1] A Mexican dish made by filling a tortilla with cheese and sometimes other ingredients and then cooking it until the cheese is melted.
—SPANAKOPITAS[n. -S] [Wiktionary - Sense 1] A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg, and seasoning in phyllo pastry.
—CHEESEBURGERS[n. -S] [Wiktionary - Sense 1] A hamburger containing cheese (usually one or more slices of processed cheese).
—CHEESECLOTHS—[n. -S] [Wiktionary - Sense 1] A loosely woven cotton gauze, originally used to wrap cheese, but now used for various culinary tasks and by farmers to shade crops and keep birds off.
—CHEESEMONGERS[n. -S] Someone who sells cheese.
—CHEESEPARINGS[n. -S] · © a thin portion of the rind of a cheese
—CHEESESTEAKS—[n. -S] [Wiktionary - Sense 1] A Philadelphia snack food consisting of chopped steak and melted cheese in a bread roll.
—HAMANTASCHEN—[n. -TASCHEN] [Wiktionary - Sense 1] Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.
—BIOTECHNOLOGY—[n. -GIES] · (in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~.
—CHEESEBURGERS—[n. -S] [Wiktionary - Sense 1] A hamburger containing cheese (usually one or more slices of processed cheese).
—CHEESEPARINGS—[n. -S] · © a thin portion of the rind of a cheese
—PASTEURISATIONS[n. -S] · Derivative of pasteurization «the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat» / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }
—BIOTECHNOLOGIES—[n. -GIES] · (in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~.
—BIOTECHNOLOGIST—[n. -S] · Derivative of biotechnology «(in industry) the technique of using microorganisms, such as bacteria, to perform chemical processing, such as waste recycling, or to produce other materials, such as beer and wine, cheese, antibiotics, and (using genetic engineering) hormones, vaccines, etc~»
—PASTEURISATIONS—[n. -S] · Derivative of pasteurization «the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat» / ----- { pasteurisation pasteurization § pasteurisations pasteurizations }

198 entries

Copyright © 2026 Mitch Bayersdorfer  ·  AGPL-3.0  ·  Thanks to Joe Petree for his definitions for these lists.  ·  Detailed Attributions