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.
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 (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.