CHEESE
\t͡ʃˈiːz], \tʃˈiːz], \tʃ_ˈiː_z]\
Definitions of CHEESE
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1846 - Medical lexicon: a dictionary of medical science
- 1916 - Appleton's medical dictionary
- 1790 - A Complete Dictionary of the English Language
Sort: Oldest first
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a solid food prepared from the pressed curd of milk
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erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
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wind onto a cheese; "cheese the yarn"
By Princeton University
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a solid food prepared from the pressed curd of milk
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erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
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wind onto a cheese, as of yarn
By DataStellar Co., Ltd
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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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A mass of pomace, or ground apples, pressed together in the form of a cheese.
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The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
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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.
By Oddity Software
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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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A mass of pomace, or ground apples, pressed together in the form of a cheese.
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The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
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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.
By Noah Webster.
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A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
By James Champlin Fernald
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The curd of milk pressed into a hard mass: also the inflated appearance of a gown or petticoat resulting from whirling round and making a low curtsey; hence, a low curtsey. "What more reasonable thing could she do than amuse herself with making cheeses? that is, whirling round until the petticoat is inflated like a balloon and then sinking into a curtsey."-De Quincey. "She and her sister both made these cheeses in compliment to the new-comer, and with much stately agility."-Thackeray.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
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An aliment, prepared from the cascous and oleaginous parts of milk. Fresh cheeses owe their chief medical properties to the immediate principle, essentially cheesy, to which the name ca'seum or ca'sein has been applied. Those, which have been recently salted, are digested with comparative facility. The flavour of cheese is owing to an ammoniacal caseate. On the whole, cheese itself is not easy of digestion, although it may stimulate the stomach to greater exertion, and thus aid in the digestion of other substances.
By Robley Dunglison
