Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| asiago | a type of Italian cheese. |
| bocconcini boconcini | small pieces of MOZZARELLA cheese. |
| boursin | a type of cheese. |
| burrata | an Italian cheese made from mozzarella and cream. |
| caboc kebbock kebbuck | a double cream cheese rolled in oatmeal. |
| cantal | a French cheese. |
| caseate | to become cheesy. |
| casefy | to become or make cheese-like. |
| caseic | of or pertaining to cheese; as, caseic acid. |
| caseous | cheese-like. |
| cheddar | any of several types of smooth hard yellow or whiteish cheese. |
| cheddary | like CHEDDAR. |
| cheeselike | like cheese. |
| cheesevat | a vat or wooden case in which curds are separated and pressed into cheese. |
| cheshire | a hard English cheese. |
| chevre chevret | a cheese made from goat's milk. |
| chevrotin | (Fr.) a kind of soft French cheese made from goat's milk. |
| colby | a mild-tasting hard cheese > COLBYS or COLBIES. |
| cotija | a kidn of Mexican cheese. |
| crowdie | (Scots) a soft curd cheese; also, a mixture of meal and water. |
| dolcelatte | a soft blue-veined Italian cheese. |
| feta fetta | a white sheep or goat cheese popular in Greece. |
| fondu fondue | a snack of melted cheese; (verb) to cook and serve as a fondue > FONDUES, FONDUING, FONDUED. |
| fontina | an Italian cheese. |
| friulano | a mild Italian cheese. |
| fromage | (Fr.) cheese. |
| gjetost | cheese made from goat's milk. |
| gruyere | a kind of cheese made at Gruyere, Switzerland. |
| halloumi haloumi | a Greek meal of goat's cheese > HALLOUMIS, HALOUMIS. |
| havarti | a semisoft Danish cheese. |
| jarlsberg | a Norwegian cheese. |
| kebbock | see CABOC. |
| kebbuck | see CABOC. |
| labneh | (Arabic) a kind of soft cheese produced by straining yogurt. |
| manchego | (Spanish) a cheese made from ewes' milk. |
| mascarpone | an Italian soft cheese, like RICOTTA. |
| mozzarella | a mild white Italian cheese. |
| muenster munster | a semi-soft cow's milk cheese from Munster in France. |
| mycella | a blue-veined Danish cream cheese. |
| mysost | a mild cheese. [Norw., f. myse whey + ost cheese]. |
| paneer | a soft white cheese used in Indian cookery. |
| parmesan | an Italian hard cheese. |
| parmigiana parmigiano | made or covered with parmesan cheese. |
| pecorino | an Italian cheese made with sheep's milk > PECORINI or PECORINOS. |
| provolone | a firm pliant smoked cheese of Italian origin. |
| quark | a soft cheese made from skim milk. |
| raclette | a dish of melted cheese and potatoes. |
| rarebit | a dish of melted and seasoned or simply toasted cheese on toast. |
| reblochon | a delicately-flavoured soft cheese, made chiefly in the Savoie region of France. |
| ricotta | a type of Italian cheese. |
| romano | a black-rinded Italian cheese > ROMANOS. |
| roquefort | a kind of French cheese. |
| sapsago | a hard green Swiss cheese. [Ger. schabziger, 'scrape-cheese']. |
| skyr | curds; a yogurt-like curd cheese. |
| smearcase smiercase | (Ger.) cottage cheese. |
| stracchino | a type of soft whole-milk Italian cheese > STRACCHINI. [Ital. straccho, weak]. |
| taleggio | an Italian cheese > TALEGGIOS. |
| tofu | a soft Oriental cheese made from soybean milk. |
| turophile | a connoisseur of cheese, a cheese fancier. |
| wensleydale | a cheese from Yorkshire. |