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Expand? | Letters | Answer | Clue | |||||
99% | 4 | Exact Match! | ||||||
adjective • not easy; requiring great physical or mental effort to accomplish or comprehend or endure • dispassionate • resisting weight or pressure • produced without vibration of the vocal cords • (of light) transmitted directly from a pointed light source • (of speech sounds); produced with the back of the tongue raised toward or touching the velum adverb • with effort or force or vigor • with firmness • earnestly or intently • causing great damage or hardship • slowly and with difficulty • indulging excessively • into a solid condition • very near or close in space or time • with pain or distress or bitterness • to the full extent possible; all the way adjective satellite • very strong or vigorous • characterized by effort to the point of exhaustion; especially physical effort • given to excessive indulgence of bodily appetites especially for intoxicating liquors • being distilled rather than fermented; having a high alcoholic content • unfortunate or hard to bear • dried out | ||||||||
66% | 8 | Comes in different varieties, such as Pecorino Romano or Pecorino Toscano | ||||||
noun • Any of a family of Italian cheeses made from ewe's milk. | ||||||||
57% | 7 | Parmesan and pecorino | ||||||
noun • a solid food prepared from the pressed curd of milk • erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States verb • used in the imperative (get away, or stop it) • wind onto a cheese | ||||||||
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Clue Last Found In...
Source | #Number | Answer |
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New York Times10 Jan 2021 | Down 50 | |
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Similar Clues
Clue | Source | |
---|---|---|
1 | Comes in different varieties, such as Pecorino Romano or Pecorino Toscano | |
2 | Mysost or pecorino
New York Times -
14 Jun 1992 | New York Times / 14 Jun 1992 |
3 | Parmesan and pecorino | |
4 | Pecorino cheese source
New York Times -
27 Jan 2018 | New York Times / 27 Jan 2018 |
5 | Pecorino Romano source
New York Times -
05 Oct 2018 | New York Times / 05 Oct 2018 |
6 | Piercing pecorino?
New York Times -
12 Jun 1988 | New York Times / 12 Jun 1988 |
7 | Source of the milk for pecorino Romano cheese
New York Times -
06 Jun 2018 | New York Times / 06 Jun 2018 |