Cheese
Cheese (chēz) , noun
[Old English chese, Anglo-Saxon cēse, from Latin caseus, Late Latin casius. Compare Casein.]
1.
The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
2.
A mass of pomace, or ground apples, pressed together in the form of a cheese.
3.
The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [Colloquial]
4.
A low courtesy; -- so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration. — De Quincey
Collocations (6)
Cheese cake , a cake made of or filled with, a composition of soft curds, sugar, and butter. — Prior
Cheese fly (Zoology) , a black dipterous insect (Piophila casei) of which the larva or maggots, called skippers or hoppers, live in cheese.
Cheese mite (Zoology) , a minute mite (Tryoglyhus siro) in cheese and other articles of food.
Cheese press , a press used in making cheese, to separate the whey from the curd, and to press the curd into a mold.
Cheese rennet (Botany) , a plant of the Madder family (Golium verum, or yellow bedstraw), sometimes used to coagulate milk. The roots are used as a substitute for madder.
Cheese vat , a vat or tub in which the curd is formed and cut or broken, in cheese making.