*cheese*

‖n., or . A kind of rich, soft, unpressed cream cheese made in the vicinity of Camembert, near Argentan, France; also, any cheese of the same type, wherever made. [ Webster 1913 Suppl. ]

n. [ OE. chese, AS. cēse, fr. L. caseus, LL. casius. Cf. 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. [ 1913 Webster ]

2. A mass of pomace, or ground apples, pressed together in the form of a cheese. [ 1913 Webster ]

3. The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [ Colloq. ] [ 1913 Webster ]

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. Thackeray. [ 1913 Webster ]

Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter. Prior. --
Cheese fly (Zool.), a black dipterous insect (Piophila casei) of which the larvæ 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. [ 1913 Webster ]

n. a board on which cheeses are served.
Syn. -- cheese tray. [ WordNet 1.5 ]

n. a hamburger with melted cheese on it. [ WordNet 1.5 ]

A thin, loosely-woven cotton cloth of a gauze texture, such as is used in pressing cheese curds. [ Webster 1913 Suppl. ]

n. an erect or decumbent Old World perennial (Malva sylvestris) with axillary clusters of rosy-purple flowers; introduced into the U. S.
Syn. -- tall mallow, high mallow, cheese, Malva sylvestris. [ WordNet 1.5 ]

n. [ Cf. Keslop. ] A bag in which rennet is kept. [ 1913 Webster ]

n. One who deals in cheese. B. Jonson. [ 1913 Webster ]

n. A thin portion of the rind of a cheese. -- a. Scrimping; mean; as, cheeseparing economy. [ 1913 Webster ]

n., or . A mild Dutch pressed cheese of yellow color and fine flavor, made in balls weighing three or four pounds, and usually colored crimson outside; -- so called from the village of Edam, near Amsterdam. Also, cheese of the same type, wherever made. [ Webster 1913 Suppl. ]

. An inferior kind of cheese made from skim milk with a fatty “filling, ” such as oleomargarine or lard, to replace the fat removed in the cream. [ Webster 1913 Suppl. ]

‖ A kind of cheese made at Gruyère, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkäse. [ 1913 Webster ]

n. A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass. [ 1913 Webster ]

{ n., } pos>n. A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor. [ Webster 1913 Suppl. ]

{ or } n. A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it. [ Webster 1913 Suppl. ]

A rich variety of new cheese, resembling butter, but white. Halliwell. [ 1913 Webster ]