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Adjectives commonly used to describe "cheese" — vivid descriptors for richer, more specific prose.
(adj)
Produced by grating.
Relevance: 0%
Of, from, or pertaining to Switzerland or the Swiss people.
Easily giving way under pressure.
Carrying more fat than usual on one's body; plump; not lean or thin.
Of a blue hue.
(of material or fluid) Solid and firm.
(n)
A citizen or national of the United States of America.
The color of grass and leaves; a primary additive color midway between yellow and blue which is evoked by light between roughly 495–570 nm.
Newly produced or obtained; recent.
Bright and colourless; reflecting equal quantities of all frequencies of visible light.
Of an object, concept, relationship, etc., having existed for a relatively long period of time.
(music, often informal) In rhythm, the second half of a divided beat.
Terminating in a point or edge, especially one that can cut or pierce easily; not dull, obtuse, or rounded.
Of or pertaining to the Netherlands, the Dutch people or the Dutch language.
Of great size, large.
A small house.
Cut or torn into narrow strips or small pieces.
Cooked on a grill.
(of food, drink, or a drug) Not sharp or bitter; not strong in flavor.
(not comparable) Beyond what is due, usual, expected, or necessary; extraneous; additional; supernumerary.
(social) Unconstrained.
Free from or lacking moisture.
of wines, fruit, cheeses; having reached a desired or final condition; (`aged' pronounced as one syllable)
Pertaining to their language.
Old.
(uncountable) A foodstuff made by baking dough made from cereals.
Of higher or the highest quality; splendid.
Wealthy: having a lot of money and possessions.
Senses referring to subjective quality.
Being in a liquid state as a result of melting.
A hard, full-fat Italian cheese from Parma.
Of a fruit, vegetable, seed, etc., ready for reaping or gathering; having attained perfection; mature.
The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese, dahi, etc.
Of food or drink, having the rich taste or thick, smooth texture of cream, whether or not it actually contains cream.
A grouping based on shared characteristics; a class.
Well known.
(UK dialectal or obsolete) A grub or maggot.
Of perishable items, overridden with bacteria and other infectious agents.
Made at home.
That has been cut into slices.
An avoirdupois ounce, weighing ¹⁄₁₆ of an avoirdupois pound, or 28.349523125 grams.
Tasting of sugars.
(adv)
Recently, newly.
Senses relating to a thin, pointed object.
(v)
(transitive) To cause (a substance) to fall in fine drops (for a liquid substance) or small pieces (for a solid substance).
(cooking) (of food) Not cooked.
Tasting of acidity.
Pleasing to the sense of taste; tasty.
(uncountable) Meat from the thigh and/or buttock of a hog cured for food.
Modified through manufacture such as refinement or food processing.
(physical) Of shape:
(physics, uncountable) Electromagnetic radiation in the wavelength range visible to the human eye (about 400–750 nanometers): visible light.
Covered with mold.
A blue cheese made from sheep unpasteurized milk, produced in the south of France.
Completed; concluded; done.
(transitive) To read quickly or describe summarily, skipping some detail.
Made up of two matching or complementary elements.
No longer fresh, in reference to food, urine, straw, wounds, etc.
(countable) A native or inhabitant of Limburg.
US standard spelling of flavoured. [(British spelling) Having a specific taste, often due to the addition of flavouring.]
Containing no fat; fat-free.
(sometimes in combination) Having veins or veinlike markings.
Tasting of salt.
Covered with mould.
A surname.
Sufficiently.
Any hoofed mammal of the genus Capra.
Cooked by frying.
Made soft.
Simple, unaltered.