[lim-bur-ger] /ˈlɪmˌbɜr gər/
a variety of soft white cheese of strong odor and flavor.
a semihard white cheese of very strong smell and flavour Also called Limburg cheese
1870, short for Limburger cheese (1817), from Limburg, province in northeast Belgium, where the cheese is made.
Some frauds a few years ago started a Limburger cheese factory down in Keyport, New Jersey, but the imposition was soon exposed. A man could come within 300 yards of the spurious article without being knocked down, and as the smell never had any effect on the town clock the business was soon discontinued. [John E. Boyd, “The Berkeley Heroine and Others Stories”]
The place name is from Germanic *lindo “lime tree” + *burg “fortification.”
[lim-buh s] /ˈlɪm bəs/ noun, plural limbi [lim-bahy] /ˈlɪm baɪ/ (Show IPA) 1. 1 . [lim-buh s] /ˈlɪm bəs/ noun, plural limbi [lim-bahy] /ˈlɪm baɪ/ (Show IPA). Anatomy, Zoology. 1. a border, edge, or limb. /ˈlɪmbəs/ noun (pl) -bi (-baɪ) 1. (anatomy) the edge or border of any of various structures or parts n. Latin, […]
A linear programming language used by economists.
[lahym] /laɪm/ noun 1. Also called burnt lime, calcium oxide, caustic lime, calx, quicklime. a white or grayish-white, odorless, lumpy, very slightly water-soluble solid, CaO, that when combined with water forms calcium hydroxide (slaked lime) obtained from calcium carbonate, , or oyster shells: used chiefly in mortars, plasters, and cements, in bleaching powder, and in […]
[lahym-eyd, lahym-eyd] /ˌlaɪmˈeɪd, ˈlaɪmˌeɪd/ noun 1. a beverage consisting of juice, a sweetener, and plain or carbonated water. /ˌlaɪmˈeɪd/ noun 1. a drink made from sweetened lime juice and plain or carbonated water