Meaning of CHEESE
| Pronunciation: | | cheez
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 WordNet Dictionary |
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| | Definition: | |
- [n] a solid food prepared from the pressed curd of milk
- [n] erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
- [v] wind onto a cheese, as of yarn
- [v] used in the imperative (get away, or stop it); "Cheese it!"
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| | Synonyms: | | cheeseflower, high mallow, Malva sylvestris, tall mallow |
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| | See Also: | | American cheese, bleu, blue cheese, brick cheese, Brie, Camembert, cease, cheddar, cheddar cheese, cheese rind, Cheshire cheese, chevre, cottage cheese, cream cheese, curd, dairy product, discontinue, double Gloucester, Edam, farm cheese, farmer's cheese, food, genus Malva, give up, goat cheese, Gouda, Gouda cheese, grated cheese, hand cheese, lay off, Liederkranz, Limburger, mallow, Malva, mozzarella, Muenster, Parmesan, pot cheese, process cheese, processed cheese, quit, ricotta, spool, stop, store cheese, string cheese, Swiss cheese, triple cream, triple creme, Velveeta | |
| Products Dictionary |
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| | Definition: | | Cheese
Description not available. more details ... |
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| Webster's 1913 Dictionary |
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| | Definition: | |
\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.
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A kind of soft, unpressed cream cheese made in the vicinity
of Camembert, near Argentan, France; also, any cheese of the
same type, wherever made.
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| Dream Dictionary |
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| | Definition: | | Seeing cheese in your dream, symbolizes gains and profits. |
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| Easton Bible Dictionary |
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| | Definition: | | (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. |
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| Thesaurus Terms |
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| | Related Terms: | | aettekees, Alentejo, Alise Sainte Reine, American cheese, Amou, appetitost, Arrigny, Asco, Asio, Augelot, Aurore, Autun, Backstein, Battelmatt, Beaufort, Beaumont, Bel Paese, Bitto, Bleu de Bassilac, Bleu de Salers, Blue Dorset, Boursin, Bra, brick cheese, Brie, Brie de Coulommiers, Brie de Meaux, Brillat-Savarin, Broccio, butter, buttermilk, Cacciocavallo, Caerphilly, Camembert, Canestrato, Cantal, Cardiga, Castelo Branco, certified milk, Chabichou, Chaingy, Champenois, Chaource, Chaumont, Cheddar, Chevret, Chevrotin, Cierp de Luchon, clabber, condensed milk, Cotherstone, cottage cheese, Coulommiers, cream, cream cheese, Crema Danica, dairy products, Danish blue, Dauphin, Decize, demi-sel, Dunlop, Edam, Emmental, Epoisses, Erce, Ervy, etuve, Evarglice, Excelsior, farmer cheese, Feuille de Dreux, Fontainebleau, Fontina, Fourme de Salers, Friesche Kaas, fromage blanc, Gammelost, Gaperon, Gerome, getmesost, ghee, gjetost, Gloucester, Glux, goat cheese, Gournay, Grana Lombardo, gras, grated cheese, half-and-half, Harze, heavy cream, Herve, jack cheese, Kackavalj, Kasseri, Kaunas, Kefalotir, Kummel, kumminost, La Bouille, Laguiole, Les Aydes, Les Laumes, Leyden, Liederkranz, light cream, Liptauer, Livarot, Mainauer, Manicamp, Manuri, margarine, Maroilles, Marolles, Mascherone, mesost, Metton, milk, Mizitra, Monceau, Mont-Cenis, Morbier, mozzarella, Muenster, Murols, mysost, Nantais, New York cheese, Niolo, nonfat dry milk, oka cheese, oleo, oleomargarine, Olivet, Oloron, Oxfordshire, Paladru, Parmesan, Paski, Pave de Moyaux, Pelardon de Rioms, Persille de Savoie, Petit Suisse, Petit-Moule, Pommel, Poona, Port-Salut, primost, Promessi, Provature, Provolone, Puant Macere, pultost, Ramadoux, raw milk, Reblochon, Reggiano, Remoudou, ricotta, Rocamadur, Rokadur, Rollot, Roma, Romadur, Romano, Roquefort, Rouennais, Saint-Florentin, Saint-Marcellin, Saint-Maure, Salame, sapsago, Sardo, Sassenage, Schabzieger, Septmoncel, Serra da Estrella, Sjenicki, skim milk, Slipcote, smaltost, smearcase, Somborski, Sorbais, sour cream, Sposi, Steppe, Stilton, store cheese, Stracchino, Suffolk, Taffel, Tomme, Travnicki, Troyes, Truckles, Vacherin, Velveeta, Vermont cheese, Vic-en-Bigorre, Vize, Volvet, Wensleydale, whey, whipping cream, Wisconsin cheese, yogurt |
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