词汇搭配
用作名词 (n.)
动词+~- eat cheese吃奶酪
- process cheese加工干酪
形容词+~- bad cheese变了味的奶酪
- green cheese刚制好的未熟奶酪
- hard cheese硬乳酪
- mild cheese淡乳酪
- nice cheese很好的乳酪
- ripe cheese(贮存后)可食用的奶酪
- sharp cheese味很浓的乳酪
- soft cheese软干酪
介词+~- a lump of cheese一大块乳酪
- a piece of cheese一块乳酪
- a slice of cheese一片乳酪
词组短语
cream cheese n. 奶油干酪
cheese cake n. 干酪饼;富于性感的半裸体美女照
big cheese大人物,重要人物;愚蠢或粗鲁的男人
cottage cheese(由脱脂凝乳制成的)白软干酪,松软干酪
parmesan cheese帕玛森乳酪;帕玛森芝士
blue cheese带蓝纹的乳酪
grated cheese乳酪粉;搓碎干酪
processed cheese融化干酪;加工干酪
cheese sandwich乳酪三明治;之士三文治
goat cheese山羊乳干酪
cheese grater乳酪磨碎器;干酪刨丝器
swiss cheese蜂窝乳酪;瑞士硬干酪
green cheese新鲜乳酪;未成熟的干酪;新制(未经发酵)的干酪;生干酪,生起司
soft cheese软(质)干酪
hard cheese恶运;倒霉,不幸
更多收起词组短语
双语例句
用作名词(n.)
- This cheese is rather bland.
这干酪没什么味道。 - The cheese was emitting a strong smell.
干酪散发出强烈的气味。 - Just have a taste of this cheese!
尝一点儿这种乳酪吧! - Cheese often upsets her stomach.
她吃乳酪後常常感到肠胃不适。 - There are many kinds of cheese.
奶酪有许多种。 - We had a homely meal of bread and cheese.
我们吃了一顿面包加乳酪的家常便餐。 - I had a frugal meal of bread and cheese last night.
我昨晚吃了只有面包和奶酪的便餐。
用作及物动词(vt.)
- Cheese it, or you'll have the ceiling down.
别吵了,否则天花板就要给你们吵下来了。
权威例句
Incorporation of bifidobacteria into cheeses: challenges and rewardsDetection of viable and dead Listeria monocytogenes on gouda-like cheeses by real-time PCR.Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and PropertiesBiochemical pathways for the production of flavour compounds in cheeses during ripening: a review.Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures.Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell lineSynthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.Characterization of tetracycline-resistant Streptococcus thermophilus isolates from Italian soft cheesesPrevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level.Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheeses