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Cheese

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193 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 souffl~é «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.
—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.
—SMIERCASES—† [n.] · cottage cheeses
—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—† [n.] · Small pieces of mozzarella cheese.
—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—† [n.] · 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.
—PENICILLIUM—[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.
—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

193 entries

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