caseophile

From Latin cāseus +‎ -o- +‎ -phile.

caseophile (plural caseophiles)

1. Synonym of turophile
   • 1955, Bob Brown, “Appendix - The A-B-Z of Cheese”, in The Complete Book of Cheese, The Floating Press, published 2009, →ISBN, page 284:

     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.

   • 1957, The New Yorker, volume 33, page 153:

     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.

   • 1958, Saturday Review, volume 41, page 15, column 1:

     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.)

   • 1971, Instructor, volume 81, page 24:

     A new kit for caseophiles (cheese lovers) has just been produced for classroom use by the Switzerland Cheese Association.

   • 1974, House & Garden, volume 145, page 111, column 2:

     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.

   • 1998, Bon Appétit, volume 43, page 103:

     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.”

   • 2005, Max McCalman, David Gibbons, Cheese: A Connoisseur’s Guide to the World’s Best, Clarkson Potter/Publishers, →ISBN, “Fiomorbu Brébis”, page 137:

     The uncertain caseophile may circle around the Fiumorbu twice before landing.

   • 2007, Wine Enthusiast, volume 20, page 18, column 1:

     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.

   • 2008, Steve Ehlers, Jeanette Hurt, “Part 2: Old World Favorites”, “Chapter 5: French Cheeses”, in The Complete Idiot’s Guide to Cheeses of the World, Alpha Books, →ISBN, “From Brie to Z: The Great Cheeses of France”, “Washed Rind Cheeses”, page 53:

     Some people avoid goat’s milk cheeses because they taste strong or “goaty,” and these people probably should avoid washed rinds at all cost. But true caseophiles adore a washed rind, and the French, of course, are masters at producing these pungent beauties.

   • 2010, Eric LeMay, “Chuck’s Picks”, in Immortal Milk: Adventures in Cheese, Free Press, →ISBN, “Honey”, page 204:

     Honey can also help caseophiles survive winter months.

   • 2012, Laurel Miller, Thalassa Skinner, “Part V: The Part of Tens”, “Chapter 22: Ten Cheese Festivals You Shouldn’t Miss”, in Cheese For Dummies, John Wiley & Sons, →ISBN, “Vermont Cheesemaker’s Festival, page 346:

     Vermont is America’s top cheesemaking state per capita (over 40 in all), which makes this festival the ideal place for caseophiles to mingle with the cheesemakers.

   • 2015, Simon Majumdar, “Whey Out in Wisconsin”, in Fed, White, and Blue: Finding America with My Fork, Avery, published 2016, →ISBN, page 156:

     By now the doors had been opened to the general attendees and the ballroom was flooded with eager caseophiles, who were swarming around the table like mutants from The Omega Man.