Cheese n. 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). (Colloq.)
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.
Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter..
Cheese fly (Zool.), a black dipterous insect (Piophila casei) of which the larvae or maggots, called skippers or hoppers, live in cheese.
Cheese mite (Zool.), 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 (Bot.), 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.
...
