There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
CHEESES
Noun
cheeses
plural of cheese
Verb
cheeses
Third-person singular simple present indicative form of cheese
Interjection
cheeses
Euphemistic form of Jesus.
Source: Wiktionary
CHEESE
Cheese, n. Etym: [OE. chese, AS. cese, fr. L. caseus, LL. casius. Cf. Casein.]
1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
2. A mass of pomace, or ground apples, pressed togehter in the form of a cheese.
3. The flat, circuliar, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [Colloq.]
4. A low courtesy; -- so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration. De Quincey. Thackeray. Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter. Prior.
– Cheese fly (Zoöl.), a black dipterous insect (Piophila casei) of which the larvæ or maggots, called ckippers or hoppers, live in cheese.
РCheese mite (Zo̦l.), a minute mite (Tryoglyhus siro) in cheese and other articles of food.
– Cheese press, a press used in making cheese, to separate the whey from the curd, and to press the curd into a mold.
– Cheese rennet (Bot.), a plant of the Madder family (Golium verum, or yellow bedstraw), sometimes used to coagulate milk. The roots are used as a substitute for madder.
– Cheese vat, a vat or tub in which the curd is formed and cut or broken, in cheese making.
Source: Webster’s Unabridged Dictionary 1913 Edition
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