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.
      [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 (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.
      [1913 Webster]

WordNet (r) 3.0 (2006):

cheese
    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"

Moby Thesaurus II by Grady Ward, 1.0:

209 Moby Thesaurus words for "cheese":
   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



Easton's 1897 Bible Dictionary:

Cheese
   (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.