Source : Webster's Revised Unabridged Dictionary (1913)

Cheese \Cheese\, n. [OE. chese, AS. c[=e]se, 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.

   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. --De Quincey. --Thackeray.

   {Cheese cake}, a cake made of or filled with, a composition
      of soft curds, sugar, and butter. --Prior.

   {Cheese fly} (Zo["o]l.), a black dipterous insect ({Piophila
      casei}) of which the larv[ae] or maggots, called skippers
      or hoppers, live in cheese.

   {Cheese mite} (Zo["o]l.), 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.