Word Meanings - CHEDDAR - Book Publishers vocabulary database

Of or pertaining to, or made at, Cheddar, in England; as, Cheddar cheese.

Related words: (words related to CHEDDAR)

• CHEDDAR
  Of or pertaining to, or made at, Cheddar, in England; as, Cheddar cheese.
• CHEESE CLOTH
  A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.
• PERTAIN
  stretch out, reach, pertain; per + tenere to hold, keep. See Per-, 1. To belong; to have connection with, or dependence on, something, as an appurtenance, attribute, etc.; to appertain; as, saltness pertains to the ocean; flowers pertain to plant
• CHEESEPARING
  A thin portion of the rind of a cheese. -- a.
• CHEESE
  1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. 2. A mass of pomace, or ground apples, pressed togehter in the form of a cheese. 3. The flat, circuliar, mucilaginous
• CHEESEMONGER
  One who deals incheese. B. Jonson.
• CHEESELEP
  A bag in which rennet is kept.
• EDAM; EDAM CHEESE
  A Dutch pressed cheese of yellow color and fine flavor, made in balls weighing three or four pounds, and usually colored crimson outside; -- so called from the village of Edam, near Amsterdam. Also, cheese of the same type, wherever made.
• CAMEMBERT; CAMEMBERT CHEESE
  A kind of soft, unpressed cream cheese made in the vicinity of Camembert, near Argentan, France; also, any cheese of the same type, wherever made.
• GRUYERE CHEESE
  '' (Gruyère, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkäse.
• SLIPCOAT CHEESE
  A rich variety of new cheese, resembling butter, but white. Halliwell.
• BRIE CHEESE
  A kind of soft French cream cheese; -- so called from the district in France where it is made; --called also fromage de Brie.
• STILTON CHEESE; STILTON
  A peculiarly flavored unpressed cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made. It is very rich in fat. Thus, in the outset he was gastronomic; discussed the dinner
• FILLED CHEESE
  An inferior kind of cheese made from skim milk with a fatty "filling," such as oleomargarine or lard, to replace the fat removed in the cream.
• HEAD-CHEESE
  A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass.
• ROQUEFORT CHEESE; ROQUEFORT
  A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it.
• LIMBURG CHEESE; LIMBURGER; LIMBURGER CHEESE
  A soft cheese made in the Belgian province of Limburg , and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor.
• APPERTAIN
  To belong or pertain, whether by right, nature, appointment, or custom; to relate. Things appertaining to this life. Hooker. Give it unto him to whom it appertaineth. Lev. vi. 5. (more info) appartenir, fr. L. appertinere; ad + pertinere to reach