Cheese

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).
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 (Zoöl.),
a black dipterous insect (Piophila casei) of which the larvæ or maggots, called skippers or hoppers, live in cheese.
Cheese mite (Zoöl.),
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.