From The Collaborative International Dictionary of English v.0.48:

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.
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   2. A mass of pomace, or ground apples, pressed together in
      the form of a cheese.
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   3. The flat, circular, mucilaginous fruit of the dwarf mallow
      (Malva rotundifolia). [Colloq.]
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   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.
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   Cheese cake, a cake made of or filled with, a composition
      of soft curds, sugar, and butter. --Prior.

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

   Cheese mite (Zool.), 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.
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