2. A mass of pomace, or ground apples, pressed togehter in the form of a cheese.
3. The flat, circuliar, 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 (Zoöl.), a black dipterous insect (Piophila casei) of which the larvæ or maggots, called ckippers 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.
CHEESE CLOTH
Cheese" cloth`.
Defn: A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.
CHEESELEP
Cheese"lep, n. Etym: [Cf. Keslop.]
Defn: A bag in which rennet is kept.
CHEESEMONGER
Cheese"mon`ger, n.
Defn: One who deals incheese. B. Jonson.
CHEESEPARING
Cheese"par`ing, n.