n. [ Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk. ] [ Sometimes written crud. ] 1. The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese. [ 1913 Webster ] Curds and cream, the flower of country fare. Dryden. [ 1913 Webster ] 2. The coagulated part of any liquid. [ 1913 Webster ] 3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. [ 1913 Webster ] Broccoli should be cut while the curd, as the flowering mass is termed, is entire. R. Thompson. [ 1913 Webster ] Cauliflowers should be cut for use while the head, or curd, is still close and compact. F. Burr. [ 1913 Webster ] | 
