- Cheese vat
- Cheese Cheese (ch[=e]z), 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.
[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} (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. [1913 Webster]
The Collaborative International Dictionary of English. 2000.
