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Cheesey
"Cheesey" in a Sentence (17 examples)
When lactic acid is just beginning to form, the butter will be more perfectly separated from the casein, and that cheesey taste will be prevented, while at the same time the butter will keep sweet longer, or remain free from rancidity for a longer period.
The milk is allowed to set too long before being skimmed, which gives it a cheesey taste.
Care should be taken not to keep the cream too long, as it impairs the quality of the butter, giving it a cheesey taste.
Why, hell, you know as well as I do that hare and rabbit fur are just utterly revolting and cheesey.
She just draws herself up and looks at them with clear, steady eyes, causing them to feel not a little cheesey.
‘My dear, she wasn’t born till four in the morning.’ ‘What a cheesey time,’ said Bobby.
‘It’s goat’s milk,’ said Mrs Tanner. Sam sipped at it. Rose did the same. It had a strong, cheesey taste but they barely noticed it.
If you are using the cheese, sprinkle this over the top for the last ten minutes of cooking, so that when you turn out the cake the cheesey taste will be underneath as a surprise.
1 lb of stone-ground 100 per cent whole wheatmeal; ½ oz of bakers’ yeast; 4 tablespoons of thick cream, slightly sour (but without a hint of cheesey taste or smell); approximately ½ pint of warm water; 2 heaped teaspoons of salt.
If you can hold your nose, or allow the smell to evaporate, or simply pretend that it does not exist, the cheesey taste of egg can be quite palatable.
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Just past the railroad depot on Honoapilani Highway you’ll spot a familiar building: it’s a Pizza Hut, the home of those thick, crusty pizzas with the chewy, cheesey taste.
“Cheesey” Taste / Cut cubes out of four different kinds of cheese. Mix them up, and have your child close his or her eyes. Ask the youngster to describe the taste of each of the cubes.
N.B. Cream cheese icing #2 is sweeter and makes more than #1. For a “cheesey” taste, use #1.
But the high priestess isn’t fazed: “Don’t worry if it separates. It’s just the acid in the vegetable causing that. Just because in haute cuisine they don’t want that doesn’t mean somebody hasn’t figured out a way to use it. In Gascony they don’t use cheese in their gratins because the curdled milk gives the vegetables a lovely cheesey taste.”
The maize cultivated in this early period, and still grown by upper-slope farmers today, was a white-kerneled “Indian” variety. […] Its slightly cheesey taste is also preferred by highlanders.
Crème fraîche is a heavy cream, rich in butterfat, thickened naturally by lactic fermentation. In France it is readily available and its rich, slightly “cheesey” taste is ideal for quiche custards.
Like other Baltic countries, the Estonian sweet tooth is not as demanding as the American sweet tooth, so Estonian cheesecakes, although considered sweet by the natives, are more cheesey than sweet, and are often topped with a spoonful of locally made jam to complement the cheese flavor.
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