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Definition of Hand cheese
1. Noun. Any cheese originally molded by hand.
Lexicographical Neighbors of Hand Cheese
Literary usage of Hand cheese
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Book of Cheese by Charles Thom, Walter Warner Fisk (1918)
"hand cheese and its allies. — Among skim cheeses, there is a series of forms
largely German in origin in which curd not far removed from cottage cheese is ..."
2. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1870)
"Hand-cheese (Sand-Kate) from the neighbourhood of ... 0'08 20-45 66-37 = 100-83
The hand-cheese exhibited an alkaline reaction ; gave off 46-36 per cent, ..."
3. Annual Report of the Agricultural Experiment Station of the University of (1901)
"37 (opposite page) upper left hand cheese (3 ounces at 60°) and lower right hand
cheese (9 ounces at 40°). These cheese are shown on a larger scale in figs. ..."
4. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1857)
"... chai together with 4 oz. of stinking hand-cheese, s of sour milk (decaying
cheese favours tho pro< retards its conversion into butyric acid); ..."
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