Adjacent Words

Cheese definitions

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Webster's 1828 Dictionary

CHEESE, n.
1. The curd of milk, coagulated by rennet, separated from the serum or whey, and pressed in a vat, hoop or mold.
2. A mass of pumice or ground apples placed on a press.

WordNet (r) 3.0 (2005)

n
1: a solid food prepared from the pressed curd of milk
2: erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States [syn: tall mallow, high mallow, cheese, cheeseflower, Malva sylvestris] v
1: used in the imperative (get away, or stop it); "Cheese it!"
2: wind onto a cheese; "cheese the yarn"

Merriam Webster's

I. noun Usage: often attributive Etymology: Middle English chese, from Old English c?se, from Latin caseus cheese Date: before 12th century 1. a. a food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey b. an often cylindrical cake of this food 2. something resembling cheese in shape or consistency 3. something cheap or shabby ; cheesy material <cinematic cheese> II. transitive verb (cheesed; cheesing) Etymology: origin unknown Date: circa 1811 to put an end to ; stop III. noun Etymology: perhaps from Hindi c?z & Urdu ch?z thing, from Persian ch?z Date: 1920 slang someone important

Britannica Concise

Food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey. When milk sours, it forms both a protein-rich gel, or curd, and a lactose-rich fluid, or whey. Coagulation is often facilitated by adding rennin, an enzyme that acts on the milk's chief protein, casein. The resulting curd is then cut or broken to release most of the whey. Ripening and curing are affected by moisture content, acidity, presence of microorganisms, and other factors. Cheese is made from the milk of cows, goats, sheep, water buffalo, llamas, yaks, and other animals; in the West, cow's milk is most common. Products vary according to fat content of the milk, heating or pasteurization, and addition of enzymes or cultures of bacteria, molds, or yeasts. Cheese varieties include hard cheeses (e.g., cheddar, Edam, Emmental, Gouda, Provolone, Romano, Swiss), semisoft cheeses (Gorgonzola, Limburger, Muenster, Roquefort), and soft cheeses (Brie, Camembert, cottage, Neufchâ tel, and ricotta). Cheese is a source of protein, fat, minerals (calcium, phosphorus, sulfur, iron), and vitamin A.

Oxford Reference Dictionary

1. n. 1 a a food made from the pressed curds of milk. b a complete cake of this with rind. 2 a conserve having the consistency of soft cheese (lemon cheese). 3 a round flat object, e.g. the heavy flat wooden disc used in skittles. Phrases and idioms: cheese-cutter 1 a knife with a broad curved blade. 2 a device for cutting cheese by pulling a wire through it. cheese-fly (pl. -flies) a small black fly, Piophila casei, breeding in cheese. cheese-head the squat cylindrical head of a screw etc. cheese-mite any mite of the genus Tyroglyphus feeding on cheese. cheese-paring adj. stingy. --n. stinginess. cheese plant = Swiss cheese plant. cheese-skipper = cheese-fly. cheese straw a thin cheese-flavoured strip of pastry. hard cheese sl. bad luck. Etymology: OE cese etc. ult. f. L caseus 2. v.tr. Brit. sl. (as cheesed adj.) (often foll. by off) bored, fed up. Phrases and idioms: cheese it stop it, leave off. Etymology: 19th c.: orig. unkn. 3. n. (also big cheese) sl. an important person. Etymology: perh. f. Hind. chiz thing

Webster's 1913 Dictionary

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.

Collin's Cobuild Dictionary

(cheeses) Frequency: The word is one of the 3000 most common words in English. 1. Cheese is a solid food made from milk. It is usually white or yellow. ...bread and cheese. ...cheese sauce... He cut the mould off a piece of cheese. ...delicious French cheeses. N-MASS see also cottage cheese, cream cheese, goat cheese, macaroni cheese 2. as different as chalk and cheese: see chalk

Easton's Bible Dictionary

(A.S. cese). This word occurs three times in the Authorized Version as the translation of three different Hebrew words: (1.) 1 Sam. 17:18, "ten cheeses;" i.e., ten sections of curd. (2.) 2 Sam. 17:29, "cheese of kine" = perhaps curdled milk of kine. The Vulgate version reads "fat calves." (3.) Job 10:10, curdled milk is meant by the word.

International Standard Bible Encyclopedia

chez.

See FOOD; MILK.

Moby Thesaurus

Alentejo, Alise Sainte Reine, American cheese, Amou, Arrigny, Asco, Asio, Augelot, Aurore, Autun, Backstein, Battelmatt, Beaufort, Beaumont, Bel Paese, Bitto, Bleu de Bassilac, Bleu de Salers, Blue Dorset, Boursin, Bra, Brie, Brie de Coulommiers, Brie de Meaux, Brillat-Savarin, Broccio, Cacciocavallo, Caerphilly, Camembert, Canestrato, Cantal, Cardiga, Castelo Branco, Chabichou, Chaingy, Champenois, Chaource, Chaumont, Cheddar, Chevret, Chevrotin, Cierp de Luchon, Cotherstone, Coulommiers, Crema Danica, Danish blue, Dauphin, Decize, Dunlop, Edam, Emmental, Epoisses, Erce, Ervy, Evarglice, Excelsior, Feuille de Dreux, Fontainebleau, Fontina, Fourme de Salers, Friesche Kaas, Gammelost, Gaperon, Gerome, Gloucester, Glux, Gournay, Grana Lombardo, Harze, Herve, Kackavalj, Kasseri, Kaunas, Kefalotir, Kummel, La Bouille, Laguiole, Les Aydes, Les Laumes, Leyden, Liederkranz, Liptauer, Livarot, Mainauer, Manicamp, Manuri, Maroilles, Marolles, Mascherone, Metton, Mizitra, Monceau, Mont-Cenis, Morbier, Muenster, Murols, Nantais, New York cheese, Niolo, Olivet, Oloron, Oxfordshire, Paladru, Parmesan, Paski, Pave de Moyaux, Pelardon de Rioms, Persille de Savoie, Petit Suisse, Petit-Moule, Pommel, Poona, Port-Salut, Promessi, Provature, Provolone, Puant Macere, Ramadoux, Reblochon, Reggiano, Remoudou, Rocamadur, Rokadur, Rollot, Roma, Romadur, Romano, Roquefort, Rouennais, Saint-Florentin, Saint-Marcellin, Saint-Maure, Salame, Sardo, Sassenage, Schabzieger, Septmoncel, Serra da Estrella, Sjenicki, Slipcote, Somborski, Sorbais, Sposi, Steppe, Stilton, Stracchino, Suffolk, Taffel, Tomme, Travnicki, Troyes, Truckles, Vacherin, Velveeta, Vermont cheese, Vic-en-Bigorre, Vize, Volvet, Wensleydale, Wisconsin cheese, aettekees, appetitost, brick cheese, butter, buttermilk, certified milk, clabber, condensed milk, cottage cheese, cream, cream cheese, dairy products, demi-sel, etuve, farmer cheese, fromage blanc, getmesost, ghee, gjetost, goat cheese, gras, grated cheese, half-and-half, heavy cream, jack cheese, kumminost, light cream, margarine, mesost, milk, mozzarella, mysost, nonfat dry milk, oka cheese, oleo, oleomargarine, primost, pultost, raw milk, ricotta, sapsago, skim milk, smaltost, smearcase, sour cream, store cheese, whey, whipping cream, yogurt