Look up: cheese

1. 
   Cheese
   Cheese is a food made from the curds (solids) of soured milk from cows, sheep, or goats, separated from the whey (liquid), then salted, put into moulds, and pressed into firm blocks. Cheese is ripened with bacteria or surface fungi, and kept for a time to mature before eating. There are six main types of cheese. Soft cheeses may be ripe or unripe, and include cottage cheese and high-fat soft cheeses such as Bel Paese, Camembert, and Neufchatel. Semi-hard cheeses are ripened by bacteria (Munster) or by bacteria and surface fungi (Port Salut, Gouda, St Paulin); they may also have penicillin moulds injected into them (Roquefort, Gorgonzola, Blue Stilton, Wensleydale). Hard cheeses are ripened by bacteria, and include Cheddar, Cheshire, and Cucciocavallo; some have large cavities within them, such as Swiss Emmental and Gruyere. Very hard cheeses, such as Parmesan and Spalen, are made with skimmed milk. Processed cheese is made with dried skim-milk powder and additives, and whey cheese is made by heat coagulation of the proteins from whey; examples are Mysost and Primost. From 1980 in France a cheese has the same appellation controlee status as wine if it is made only in a special defined area – for example, Cantal and Roquefort are appellation controlee cheeses, but not Camembert and Brie, which are made in more than one region.
   Found on http://www.encyclo.co.uk/nol.php
   
   
2. 
   Cheese
   (Vegetarian) Dairy cheeses, especially hard, ripened varieties such as cheddar and parmesan, usually contain a MEAT byproduct called rennet, an enzyme extracted from calf stomachs used to coagulate milk. PIG PEPSIN is another coagulating agent. Cheese spreads sometimes contain GELATIN, another meat byproduct.
   Found on http://v_w_o.tripod.com/GLOSSARY.html
   
   
3. 
   cheese
   A roll of YARN built up on a paper or wooden TUBE in a form that resembles a bulk cheese.
   Found on http://www.cotton-textile.co.uk/g.html
   
   
4. 
   cheese
   [n] - a solid food prepared from the pressed curd of milk 2. [v] - used in the imperative (get away, or stop it) 3. [v] - wind onto a cheese, as of yarn
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. 
   Cheese
   The substance that the moon is made of.
   Found on http://www.solarspace.co.uk/Glossary.php
   
   
6. 
   Cheese
   The object named because of its shape, which is thrown at the pins. It is made of lignum vitae, a dense tropical hardwood. Cheeses vary in size and exact shape, most weighing about 10lb (4.5kg).
   Found on http://www.londonskittles.co.uk/content/
   
   
7. 
   cheese
   a cylindrical package of yarn,cross-wound onto a flangeless support Category: Various industries and crafts • a reflecting surface which is formed by part of a cylinder, usually parabolic, bounded by parallel plates perpendicular to the axis of the cylinder. Category: Electrical engineering and energy
   Found on http://www.mijnwoordenboek.nl/definition
   
   
8. 
   Cheese
   Cheese noun [ Middle English chese , Anglo-Saxon cēse , from Latin caseus , Late Latin casius . Confer Casein .] 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 together in the form of a cheese. 3. The flat ...
   Found on http://www.encyclo.co.uk/webster/C/60
   
   
9. 
   cheese
   A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates. ... (12 Dec 1998) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
10. 
    cheese
    noun a solid food prepared from the pressed curd of milk
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
11. 
    cheese
    verb wind onto a cheese; `cheese the yarn`
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
12. 
    cheese
    verb used in the imperative (get away, or stop it); `Cheese it!`
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
13. 
    Cheese
    `Cheese` is a solid food made from the milk of cows, goats, sheep and other mammals, by coagulating the milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to `curds and whey.` The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer r...
    Found on http://en.wikipedia.org/wiki/Cheese
    
    
14. 
    Cheese
    • (n.) A low courtesy; -- so called on account of the cheese form assumed by a woman`s dress when she stoops after extending the skirts by a rapid gyration. • (n.) The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. • (n.) A mass of pomace, or ground apples, pres...
    Found on http://thinkexist.com/dictionary/meaning
    
    
15. 
    cheese
    (from the article `Malvaceae`) ...American (Sidalcea, Callirhoë); others are almost worldwide in distribution (Abutilon, Hibiscus, Malva). A few species are troublesome weeds, ...
    Found on http://www.britannica.com/eb/a-z/c/62
    
    
16. 
    cheese
    nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates. Curdling occurs naturally if milk ... [4 related articles]
    Found on http://www.britannica.com/eb/a-z/c/62
    
    
17. 
    cheese
    
    1. a solid food prepared from the pressed curd of milk
    2. erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
    
    Found on
    
    
18. 
    cheese
    cheese, food known from ancient times and consisting of the curd of milk separated from the whey.Sections in this article:IntroductionThe Production of CheeseKinds of CheeseBibliography
    Found on http://www.infoplease.com/ce6/society/A0