Hyperonyms
(has_hyperonym)
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07555863-n:
any solid substance (as opposed to liquid) that is used as a source of nourishment
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Hyperonyms
(has_hyperonym)
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07843775-n:
milk and butter and cheese
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Hyponyms
(has_hyponym)
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07851298-n:
soft unripened cheese made of sweet milk and cream
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Hyponyms
(has_hyponym)
|
07851641-n:
fresh soft French cheese containing at least 72% fat
|
Hyponyms
(has_hyponym)
|
07851767-n:
mild white cheese made from curds of soured skim milk
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Hyponyms
(has_hyponym)
|
07851926-n:
made by blending several lots of cheese
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Hyponyms
(has_hyponym)
|
07852045-n:
cheese containing a blue mold
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Hyponyms
(has_hyponym)
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07852614-n:
soft creamy white cheese; milder than Camembert
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Hyponyms
(has_hyponym)
|
07852712-n:
semisoft sweet American cheese from whole milk in a brick form
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Hyponyms
(has_hyponym)
|
07852833-n:
rich soft creamy French cheese
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Hyponyms
(has_hyponym)
|
07852919-n:
hard smooth-textured cheese; originally made in Cheddar in southwestern England
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Hyponyms
(has_hyponym)
|
07853232-n:
a mild yellow English cheese with a crumbly texture
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Hyponyms
(has_hyponym)
|
07853345-n:
a smooth firm mild orange-red cheese
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Hyponyms
(has_hyponym)
|
07853445-n:
mild yellow Dutch cheese made in balls encased in a red covering
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Hyponyms
(has_hyponym)
|
07853560-n:
made from goats' milk
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Hyponyms
(has_hyponym)
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07853648-n:
mild cream-colored Dutch cheese shaped in balls
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Hyponyms
(has_hyponym)
|
07853762-n:
hard or semihard cheese grated
|
Hyponyms
(has_hyponym)
|
07853852-n:
any cheese originally molded by hand
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Hyponyms
(has_hyponym)
|
07853946-n:
a soft cheese with a strong odor and flavor
|
Hyponyms
(has_hyponym)
|
07854066-n:
a soft white cheese with a very strong pungent odor and flavor
|
Hyponyms
(has_hyponym)
|
07854184-n:
mild white Italian cheese
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Hyponyms
(has_hyponym)
|
07854266-n:
semisoft pale-yellow cheese
|
Hyponyms
(has_hyponym)
|
07854348-n:
hard dry sharp-flavored Italian cheese; often grated
|
Hyponyms
(has_hyponym)
|
07854455-n:
fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
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Hyponyms
(has_hyponym)
|
07854614-n:
soft Italian cheese like cottage cheese
|
Hyponyms
(has_hyponym)
|
07854707-n:
cheese formed in long strings twisted together
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Hyponyms
(has_hyponym)
|
07854813-n:
hard pale yellow cheese with many holes from Switzerland
|
Hyponyms
(has_hyponym)
|
07855317-n:
trademark: soft processed American cheese
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Meronyms
(has_mero_madeof)
|
07849912-n:
coagulated milk; used to make cheese
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Meronyms
(has_mero_part)
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07850957-n:
the rind of a cheese
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Glosses
(gloss)
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01359697-a:
compacted by ironing
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Glosses
(gloss)
|
07555863-n:
any solid substance (as opposed to liquid) that is used as a source of nourishment
|
Glosses
(gloss)
|
07844042-n:
a white nutritious liquid secreted by mammals and used as food by human beings
|
Glosses
(gloss)
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07849912-n:
coagulated milk; used to make cheese
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Glosses
(rgloss)
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00526339-v:
turn into cheese
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Glosses
(rgloss)
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00616408-a:
cooked while covered with browned breadcrumbs (and sometimes cheese)
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Glosses
(rgloss)
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00920727-n:
a culture containing yeast or bacteria that is used to start the process of fermentation or souring in making butter or cheese or dough
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Glosses
(rgloss)
|
01153346-a:
having the consistency of cheese
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Glosses
(rgloss)
|
01493423-a:
of wines, fruit, cheeses; having reached a desired or final condition; (`aged' pronounced as one syllable)
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Glosses
(rgloss)
|
01523004-v:
wind onto a cheese
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Glosses
(rgloss)
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03012159-n:
tray on which cheeses are served
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Glosses
(rgloss)
|
03012373-n:
a coarse loosely woven cotton gauze; originally used to wrap cheeses
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Glosses
(rgloss)
|
03012499-n:
a kitchen utensil (board or handle) with a wire for cutting cheese
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Glosses
(rgloss)
|
03012644-n:
a press for shaping cheese curd
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Glosses
(rgloss)
|
03128868-n:
a workplace where dairy products (butter and cheese etc.) are produced or sold
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Glosses
(rgloss)
|
03454885-n:
utensil with sharp perforations for shredding foods (as vegetables or cheese)
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Glosses
(rgloss)
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04237287-n:
knife especially designed for slicing particular foods, as cheese
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Glosses
(rgloss)
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07103802-n:
reversal of normal word order (as in `cheese I love')
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Glosses
(rgloss)
|
07577772-n:
a meal consisting of a sandwich of bread and cheese and a salad
|
Glosses
(rgloss)
|
07581607-n:
an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food
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Glosses
(rgloss)
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07582892-n:
a dip made of cheeses
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Glosses
(rgloss)
|
07593199-n:
an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal
|
Glosses
(rgloss)
|
07613266-n:
an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate
|
Glosses
(rgloss)
|
07619594-n:
a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
|
Glosses
(rgloss)
|
07619786-n:
quiche made with cheese and bacon
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Glosses
(rgloss)
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07624757-n:
(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
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Glosses
(rgloss)
|
07665438-n:
sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
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Glosses
(rgloss)
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07666176-n:
thin slices of veal stuffed with cheese and ham and then sauteed
|
Glosses
(rgloss)
|
07693590-n:
light sweet yeast-raised roll usually filled with fruits or cheese
|
Glosses
(rgloss)
|
07695504-n:
a thin flour-and-water biscuit usually made without shortening; often served with cheese
|
Glosses
(rgloss)
|
07697313-n:
a hamburger with melted cheese on it
|
Glosses
(rgloss)
|
07697825-n:
a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
|
Glosses
(rgloss)
|
07700766-n:
fettuccine in cream sauce with cheese
|
Glosses
(rgloss)
|
07701457-n:
large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
|
Glosses
(rgloss)
|
07712959-n:
a tortilla chip topped with cheese and chili-pepper and broiled
|
Glosses
(rgloss)
|
07807317-n:
containing meat or chicken or cheese in addition to greens and vegetables
|
Glosses
(rgloss)
|
07832416-n:
a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
|
Glosses
(rgloss)
|
07834286-n:
half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
|
Glosses
(rgloss)
|
07842753-n:
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
|
Glosses
(rgloss)
|
07843464-n:
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
|
Glosses
(rgloss)
|
07843775-n:
milk and butter and cheese
|
Glosses
(rgloss)
|
07849912-n:
coagulated milk; used to make cheese
|
Glosses
(rgloss)
|
07850957-n:
the rind of a cheese
|
Glosses
(rgloss)
|
07851298-n:
soft unripened cheese made of sweet milk and cream
|
Glosses
(rgloss)
|
07851443-n:
fresh soft French cheese containing at least 60% fat
|
Glosses
(rgloss)
|
07851641-n:
fresh soft French cheese containing at least 72% fat
|
Glosses
(rgloss)
|
07851767-n:
mild white cheese made from curds of soured skim milk
|
Glosses
(rgloss)
|
07851926-n:
made by blending several lots of cheese
|
Glosses
(rgloss)
|
07852045-n:
cheese containing a blue mold
|
Glosses
(rgloss)
|
07852614-n:
soft creamy white cheese; milder than Camembert
|
Glosses
(rgloss)
|
07852833-n:
rich soft creamy French cheese
|
Glosses
(rgloss)
|
07852919-n:
hard smooth-textured cheese; originally made in Cheddar in southwestern England
|
Glosses
(rgloss)
|
07853232-n:
a mild yellow English cheese with a crumbly texture
|
Glosses
(rgloss)
|
07853345-n:
a smooth firm mild orange-red cheese
|
Glosses
(rgloss)
|
07853445-n:
mild yellow Dutch cheese made in balls encased in a red covering
|
Glosses
(rgloss)
|
07853648-n:
mild cream-colored Dutch cheese shaped in balls
|
Glosses
(rgloss)
|
07853762-n:
hard or semihard cheese grated
|
Glosses
(rgloss)
|
07853852-n:
any cheese originally molded by hand
|
Glosses
(rgloss)
|
07853946-n:
a soft cheese with a strong odor and flavor
|
Glosses
(rgloss)
|
07854066-n:
a soft white cheese with a very strong pungent odor and flavor
|
Glosses
(rgloss)
|
07854184-n:
mild white Italian cheese
|
Glosses
(rgloss)
|
07854266-n:
semisoft pale-yellow cheese
|
Glosses
(rgloss)
|
07854348-n:
hard dry sharp-flavored Italian cheese; often grated
|
Glosses
(rgloss)
|
07854455-n:
fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
|
Glosses
(rgloss)
|
07854614-n:
soft Italian cheese like cottage cheese
|
Glosses
(rgloss)
|
07854707-n:
cheese formed in long strings twisted together
|
Glosses
(rgloss)
|
07854813-n:
hard pale yellow cheese with many holes from Switzerland
|
Glosses
(rgloss)
|
07856756-n:
spread made of cheese mixed with butter or cream or cream cheese and seasonings
|
Glosses
(rgloss)
|
07863547-n:
tubular pasta filled with meat or cheese
|
Glosses
(rgloss)
|
07863802-n:
puffy dish of cheese and eggs (whites beaten separately) and white sauce
|
Glosses
(rgloss)
|
07864065-n:
thin slices of chicken stuffed with cheese and ham and then sauteed
|
Glosses
(rgloss)
|
07864475-n:
chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese
|
Glosses
(rgloss)
|
07867421-n:
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
|
Glosses
(rgloss)
|
07867616-n:
fondue made of cheese melted in wine for dipping bread and sometimes fruits
|
Glosses
(rgloss)
|
07870167-n:
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
|
Glosses
(rgloss)
|
07873807-n:
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
|
Glosses
(rgloss)
|
07874259-n:
pizza with lots of cheese
|
Glosses
(rgloss)
|
07880325-n:
cheese melted with ale or beer served over toast
|
Glosses
(rgloss)
|
07937621-n:
a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
|
Glosses
(rgloss)
|
09913741-n:
someone who sells cheese
|
Glosses
(rgloss)
|
13079953-n:
genus of fungi commonly growing as green or blue molds on decaying food; used in making cheese and as a source of penicillin
|
Glosses
(rgloss)
|
13564639-n:
the separation of liquid from a gel that is caused by contraction (as in cheese making)
|
Glosses
(rgloss)
|
14738623-n:
a substance that curdles milk in making cheese and junket
|
Glosses
(rgloss)
|
15082524-n:
amino acid derived from tyrosine; has a sympathomimetic action; found in chocolate and cola drinks and ripe cheese and beer
|
Glosses
(rgloss)
|
15097578-n:
the serum or watery part of milk that is separated from the curd in making cheese
|
