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÷l.), a black dipterous insect (Piophila casei) of which the larvŠ or maggots, called skippers or hoppers, live in cheese. -- Cheese mite (Zo÷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.
Cheese"lep (?), n. [Cf. Keslop.] A bag in which rennet is kept.
Cheese"mon`ger (?), n. One who deals in cheese. B. Jonson.
Cheese"par`ing (?), n. A thin portion of the rind of a cheese. -- a. Scrimping; mean; as, cheeseparing economy.
Chees"i*ness (?), n. The quality of being cheesy.
Chees"y (?), a. Having the nature, qualities, taste, form, consistency, or appearance of cheese.
Chee"tah (?), n. [Hind. chītā.] (Zo÷l.) A species of leopard (CynŠlurus jubatus) tamed and used for hunting in India. The woolly cheetah of South Africa is C. laneus. [Written also chetah.]
||Chef (?), n. [F.] 1. A chief of head person.