- Often curds. a substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese.
- any substance resembling this.
- Also called curd cheese. Chiefly Northeastern and Southern U.S. cottage cheese.
- the edible flower heads of cauliflower, broccoli, and similar plants.
- to turn into curd; coagulate; congeal.
Origin of curd
Regional variation note
- a mild white cheese made from skimmed milk curds, smoother and fattier than cottage cheese
- (often plural) a substance formed from the coagulation of milk by acid or rennet, used in making cheese or eaten as a food
- something similar in consistency
- to turn into or become curd
Word Origin and History for curd cheese
c.1500, metathesis of crud (late 14c.), originally "any coagulated substance," probably from Old English crudan "to press, drive," from PIE root *greut- "to press, coagulate," perhaps via ancestor of Gaelic gruth (because cognates are unknown in other Germanic or Romance languages).