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Turkish cheese from the Eastern Black Sea region
Golot or Kolot cheese is a variety of Turkish cheese that is traditionally produced in the region of Eastern Black Sea, Turkey. The average composition
Golot_cheese
Culinary traditions of Turkey
milk or from çökelek made from buttermilk. Golot cheese – is one of the most important traditional cheeses produced in the region of East Black Sea. Gravyer
Turkish_cuisine
Dish of cornmeal and cheese
in areas around the Black Sea. Its primary ingredients are cornmeal and cheese. It is typically served with bread and a spoon. The Pontic Greeks, who have
Kuymak
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GOLOT CHEESE
GOLOT CHEESE
Girl/Female
American, Australian, British, Christian, English, French, Irish
Form of Brie; Place Name in France Famous for the Production of Its Cheese; Broth; The Exalted One; High; Noble
Surname or Lastname
English
English : metonymic occupational name for a seller of dairy products, from Middle English crud(de), curd(de) ‘curd (cheese)’ (of uncertain, possibly Celtic, origin).
Female
Greek
(ΤυÏÏŽ) Greek name TYRO means "like cheese." In mythology, this is the name of a Thessalian princess who was the mother of Nileas (Latin Neleus).
Surname or Lastname
English
English : occupational name for a maker or seller of cheese, from Old English c̄se, cēse ‘cheese’ (Latin caseus) + mann ‘man’.
Surname or Lastname
English
English : variant of Cheeseman.
Surname or Lastname
English
English : from Anglo-Norman French cas(s)e ‘case’, ‘container’ (from Latin capsa), hence a metonymic occupational name for a maker of boxes or chests.Americanized spelling of French Caisse.Americanized spelling of Kaas.Americanized spelling of German Käse, a metonymic occupational name for a maker or seller of cheese. Compare Kaeser.
Surname or Lastname
English
English : variant of Cheeseman.
Surname or Lastname
English
English : habitational name from Cheeseburn in Northumberland, recorded in 1286 as Cheseburgh, possibly from Old English cis ‘gravel’ + burh ‘stronghold’.
Surname or Lastname
English
English : variant of Cheeseman.
Girl/Female
Australian, British, English, French, Irish, Jamaican, Latin
Place Name in France Famous for the Production of Its Cheese; From Brie Region of France; Marshland
GOLOT CHEESE
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n.
One who deals in cheese.
n.
A mass of pomace, or ground apples, pressed together in the form of a cheese.
n.
A thin portion of the rind of a cheese.
n.
A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass.
n.
A California trout. See Malma.
n.
Gruyere cheese.
n.
A kind of Swiss cheese, of a greenish color, flavored with melilot.
n.
A galoche.
n.
A spotted trout (Salvelinus malma), inhabiting Northern America, west of the Rocky Mountains; -- called also Dolly Varden trout, bull trout, red-spotted trout, and golet.
n.
A goat.
n.
An inspissated sap obtained from the root of the Convolvulus Scammonia, of a blackish gray color, a nauseous smell like that of old cheese, and a somewhat acrid taste. It is used in medicine as a cathartic.
n.
A white crystalline nitrogenous substance present in small amount in the pancreas and spleen, and formed in large quantity from the decomposition of proteid matter by various means, -- as by pancreatic digestion, by putrefaction as of cheese, by the action of boiling acids, etc. Chemically, it consists of oxyphenol and amidopropionic acid, and by decomposition yields oxybenzoic acid, or some other benzol derivative.
n.
The gullet.
n.
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.
a.
Scrimping; mean; as, cheeseparing economy.
a.
Valerianic; specifically, designating any one of three metameric acids, of which the typical one (called also inactive valeric acid), C4H9CO2H, is obtained from valerian root and other sources, as a corrosive, mobile, oily liquid, having a strong acid taste, and an odor of old cheese.
n.
The salted stomach of a calf, used in making cheese; a rennet bag.
n.
A ptomaine discovered by Vaughan in putrid cheese and other dairy products, and producing symptoms similar to cholera infantum. Chemically, it appears to be related to, or identical with, diazobenzol.
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