What does caseophile mean?
Caseophile means Synonym of turophile..
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/ˈkeɪ.si.əˌfaɪl/ · noun
Synonym of turophile..
Brillat-Savarin Normandy, France Soft, and available all year. Although the author of Physiologie du Goût was not noted as a caseophile and wrote little on the subject beyond Le Fondue (see Chapter 6), this savory Normandy produce is named in his everlasting praise.
Whatever the cause, it is a fact that this season, just when our importers might have been counted on to bring in an array of unfamiliar French products to delight serious caseophiles, only three that are new to our market—and, in our opinion, rather mediocre—have shown up.
The story he has chosen to tell is in itself extraordinarily complex, but this has not deterred him from discoursing on philosophy, politics, international relations, and countless other matters, including wine and cheese. (One of the characters is a caseophile.)
A new kit for caseophiles (cheese lovers) has just been produced for classroom use by the Switzerland Cheese Association.
Caseophiles like me inaugurate a trip with a stop at the Marin French Cheese Factory in Petaluma, Sonoma, home of the glorious Rouge et Noir cheeses, which I have never found outside California.
Presented with a selection like this, you’ll no doubt agree with critic (and caseophile) Clifton Fadiman, who wisely said that cheese is “milk’s leap toward immortality.”
The uncertain caseophile may circle around the Fiumorbu twice before landing.
Milk: Great cheese requires great milk, but the milk can come from any animal. Sheep’s milk produces the whitest cheese and cow’s the yellowest. Seasonality creates nuances of flavor which a Caseophile (cheese lover) consider the cheese’s terroir.
Use caseophile when its meaning, tone and grammar fit the full sentence. A synonym is not always a direct replacement.
Caseophile means Synonym of turophile..
Common synonyms include turophile.
The opposite depends on the specific sense.
Brillat-Savarin Normandy, France Soft, and available all year. Although the author of Physiologie du Goût was not noted as a caseophile and wrote little on the subject beyond Le Fondue (see Chapter 6), this savory Normandy produce is named in his everlasting praise.
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