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1 cheese
• juusto* * *i:z((any type of) a food prepared from the curd of milk and usually pressed into a mass or shape: Cheese is full of protein.) juusto- cheesed off -
2 goat's milk cheese
• kutunjuusto -
3 goat's-milk cheese
• vuohenjuusto -
4 dairy
• maitokauppa• meijeri* * *'deəriplural - dairies; noun1) (a shop supplying milk, butter, cheese etc: We bought milk at the dairy.) maitokauppa2) (the place on a farm etc where milk is kept and butter and cheese are made.) maitohuone•- dairy farm -
5 cream
• jälkiruoka• vatkata• voide• eliitti• antaa selkään• päihittää• rasva• rasvata• kermanvärinen• kerma• kuoria kerma* * *kri:m 1. noun1) (the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made.) kerma2) (any of many substances made of, or similar to, cream: ice-cream; face-cream.) jäätelö, voide3) (the best part; the top people: the cream of the medical profession.) kerma4) (( also adjective) (of) a yellowish-white colour: cream paint.) kermanvärinen2. verb1) (to make into a cream-like mixture: Cream the eggs, butter and sugar together.) vaahdottaa2) (to take the cream off: She creamed the milk.) kuoria3) ((with off) to select (the best): The best pupils will be creamed off for special training.) valita•- creamy- creaminess
- cream of tartar -
6 curd
• juossut maito• rahka• kokkarejuusto• maitorahka* * *kə:d((also curds noun plural) the solid substance formed when milk turns sour, used in making cheese.) juustomassa -
7 whey
• hera* * *wei(the watery part of milk separated from the curd (the thick part), especially in making cheese.) hera
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Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass of pomace, or … The Collaborative International Dictionary of English
Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {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. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English