* CHEESES * BRIE {bree=n} [n -S] CURD to {curdle=v} [v -ED, -ING, -S] : CURDY FETA a Greek cheese [n -S] TOFU a soft Oriental cheese made from soybean milk [n -S] WHEY the watery part of milk [n WHEYS] : WHEYEY, WHEYISH [adj], WHEYLIKE COLBY a mild cheese [n COLBIES or COLBYS] COMTE a French nobleman [n -S] CURDY curdled [adj CURDIER, CURDIEST] FONDU fondue [n -S] RENIN an {enzyme=n} [n -S] ROSTI a Swiss dish of fried grated potatoes topped with cheese [n -S] SWISS [n -ES] CANTAL a hard cheese of France [n -S] CASEFY to {caseate=v} [v -FIED, -FYING, -FIES] CASEIN a milk protein [n -S] : CASEIC [adj] CHEESE to {stop=v} [v CHEESED, CHEESING, CHEESES] CHEESY resembling cheese (a food made from milk curds) [adj CHEESIER, CHEESIEST] : CHEESILY [adv] CHEVRE a cheese made from goat's milk [n -S] : CHEVRET(s) CURDLE to {congeal=v} [v -DLED, -DLING, -DLES] : CURDLER(s) FONDUE to cook in a pot of melted cheese [v -DUED, -DUING or -DUEING, -DUES] : FONDU(s) LOPPER to {curdle=v} [v -ED, -ING, -S] MORNAY a cheese-flavored white sauce [n -NAYS] MYSOST a mild cheese [n -S] PANEER a milk curd cheese [n -S] ROMANO an Italian cheese [n -NOS] RENNET a lining membrane in the stomach of certain young animals [n -S] RENNIN an {enzyme=n} [n -S] : RENNASE(s) ALFREDO served with a white cheese sauce [adj] BOURSIN a mild, smooth, creamy cheese without rind -- a trademark [n -S] CASEATE to become {cheesy=adj} [v -ATED, -ATING, -ATES] CASEOSE a {proteose=n} [n -S] CASEOUS {cheesy=adj} [adj] CHEDDAR a type of cheese [n -S] : CHEDDARY [adj] CHEVRET {chevre=n} [n -S] CLABBER to {curdle=v} [v -ED, -ING, -S] CURDLER one that {curdles=v} [n -S] CURDLES [v] FONTINA an Italian cheese [n -S] FROMAGE cheese [n -S] GJETOST a hard brown cheese [n -S] GRUYERE a Swiss cheese [n -S] HAVARTI a Danish cheese [n -S] KEBBOCK {kebbuck=n} [n -S] KEBBUCK a whole cheese [n -S] : KEBBOCK(s) MUNSTER {muenster=n} [n -S] POUTINE a dish of french fries and cheese curds topped with gravy [n -S] RAMEKIN a cheese dish [n -S] : RAMEQUIN RAREBIT a cheese dish [n -S] RENNASE {rennin=n} [n -S] RICOTTA an Italian cheese [n -S] SAPSAGO a hard green cheese [n -GOS] CHESHIRE a hard English cheese [n -S] CHYMOSIN {rennin=n} [n -S] FRIULANO a mild Italian cheese [n -NOS] MUENSTER a mild cheese [n -S] : MUNSTER(s) PARMESAN a hard, dry Italian cheese [n -S] PECORINI [n] PECORINO a hard cheese made from sheep's milk [n -NOS, -NI] RACLETTE a cheese dish [n -S] RAMEQUIN {ramekin=n} [n -S] TALEGGIO a soft creamy cheese [n -GIOS] WHEYFACE a pale, sallow face [n -S], WHEYFACED [adj] WHEYLIKE resembling {whey=n} [adj] CASEINATE [n -S] CASEATION [n -S] JARLSBERG [n -S] PROVOLONE [n -S] SMEARCASE [n -S] : SMIERCASE(s) SMIERCASE [n -S] : SMEARCASE(s) TUROPHILE a cheese fancier [n -S] CHEESECAKE [n -S] CHEESINESS [n -ES] HEADCHEESE [n -S] MASCARPONE [n -S] MOZZARELLA [n -S] PARMIGIANA [adj] PARMIGIANO [adj] CHEESECLOTH [n -S] CHEESESTEAK [n -S] BONNYCLABBER [n -S] CHEESEBURGER [n -S] CHEESEPARING [n -S] BLOODCURDLING * List compiled from OWL3 + OWL2 + Long List by Rebecca Slivka