cheesey

comparative more cheesey · superlative most cheesey

1. alternativeAlternative spelling of cheesy.

   The milk is allowed to set too long before being skimmed, which gives it a cheesey taste.

   1856 March, C. S. W., “How to Make Good Butter”, in Maine Farmer, volume XXIV, number 22, Augusta, Me., published 22 May 1856, front page, column 6

   5 more 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.

   1851, “Production of Butter and Cheese”, in Natural History of New York, New York, N.Y.: D. Appleton & Co. and Wiley & Putnam, page 296

   Care should be taken not to keep the cream too long, as it impairs the quality of the butter, giving it a cheesey taste.

   1878, P[eter] H. Felker, “Butter”, in The Grocers’ Manual, Containing the Natural History and Process of Manufacture of All Grocers’ Goods. […], Claremont, N.H.: […] [T]he Claremont Manufacturing Company, page 31

   Why, hell, you know as well as I do that hare and rabbit fur are just utterly revolting and cheesey.

   1930, Rose Macaulay, Staying with Relations, London: Collins, published 1969, page 40

   She just draws herself up and looks at them with clear, steady eyes, causing them to feel not a little cheesey.

   1930 March, P[elham] G[renville] Wodehouse, “Indian Summer of an Uncle”, in The Strand Magazine, volume LXXIX, London: George Newnes, Ltd., page 214, column 2

   ‘My dear, she wasn’t born till four in the morning.’ ‘What a cheesey time,’ said Bobby.

   1932, Nancy Mitford, “Christmas Pudding”, in Pudding and Pie: An Anthology Including Highland Fling, Christmas Pudding, Pigeon Pie, London: Arrow Books, Century Hutchinson Ltd, published 1986, →ISBN, page 261