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Creamery :: Creamery (n.) A place where butter and cheese are made, or where milk and cream are put up in cans for market..

Gruyere Cheese :: Gruyere cheese () A kind of cheese made at Gruyere, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkase..

Pass :: Pass (v. t.) To cause to move or go; to send; to transfer from one person, place, or condition to another; to transmit; to deliver; to hand; to make over; as, the waiter passed bisquit and cheese; the torch was passed from hand to hand..

Head-cheese :: Head-cheese (n.) A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass..

Dairy :: Dairy (n.) The place, room, or house where milk is kept, and converted into butter or cheese..

Caseous :: Caseous (a.) Of, pertaining to, or resembling, cheese; having the qualities of cheese; cheesy..

Cheeselep :: Cheeselep (n.) A bag in which rennet is kept.

Ramequin :: Ramequin (n.) A mixture of cheese, eggs, etc., formed in a mold, or served on bread..

Mouldy :: Mouldy (superl.) Overgrown with, or containing, mold; as, moldy cheese or bread..

Jackman :: Jackman (n.) A cream cheese.

Cheese :: 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.

Cheesy :: Cheesy (a.) Having the nature, qualities, taste, form, consistency, or appearance of cheese..

Melilot :: Melilot (n.) Any species of Melilotus, a genus of leguminous herbs having a vanillalike odor; sweet clover; hart's clover. The blue melilot (Melilotus caerulea) is used in Switzerland to give color and flavor to sapsago cheese..

Whey :: Whey (n.) The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese..

Cheeseparing :: Cheeseparing (n.) A thin portion of the rind of a cheese.

Angelot :: Angelot (n.) A sort of small, rich cheese, made in Normandy..

Arnotto :: Arnotto (n.) A red or yellowish-red dyeing material, prepared from the pulp surrounding the seeds of a tree (Bixa orellana) belonging to the tropical regions of America. It is used for coloring cheese, butter, etc..

Cheese :: Cheese (n.) A mass of pomace, or ground apples, pressed together in the form of a cheese..

Chessel :: Chessel (n.) The wooden mold in which cheese is pressed.

Skipper :: Skipper (n.) The cheese maggot. See Cheese fly, under Cheese..

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