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Butte is French cheese, of cow's milk, produced in the shape of a hillock with a thick and smooth penicillin rind, not unlike the familiar camembert's rind. The cheese is buttery and mushroomy, salty and bitter.

The cheese becomes even more sharp as it ages, and when the rind develops a reddish tinge, the interior cheese has become quite runny.

research source: cheese.com

Butte (?), n. [F. See Butt a bound.]

A detached low mountain, or high rising abruptly from the general level of the surrounding plain; -- applied to peculiar elevations in the Rocky Mountain region.

The creek . . . passes by two remarkable buttes of red conglomerate. Ruxton.


© Webster 1913.

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