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Word Meanings - SMEARCASE - Book Publishers vocabulary database

Cottage cheese.

Related words: (words related to SMEARCASE)

  • COTTAGE
    A small house; a cot; a hut. Note: The term was formerly limited to a habitation for the poor, but is now applied to any small tasteful dwelling; and at places of summer resort, to any residence or lodging house of rustic architecture, irrespective
  • CHEESE CLOTH
    A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.
  • CHEESEPARING
    A thin portion of the rind of a cheese. -- a.
  • COTTAGED
    Set or covered with cottages. Even humble Harting's cottaged vale. Collins.
  • COTTAGELY
    Cottagelike; suitable for a cottage; rustic. Jer. Taylor.
  • COTTAGER
    One who lives on the common, without paying any rent, or having land of his own. (more info) 1. One who lives in a cottage.
  • 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cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made.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.

 

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