cheese
n. உறைபாலேடு, பாலடைக்கட்டி, அழுத்தப்பட்ட அப்பவகை, காட்டுச் செடிவகையின் கனி, நவதாய ஆட்டத்தில் பயன்படும் தட்டையான மரப்பந்து.
Cheese, n. Etym: [OE. chese, AS. cese, 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 togehter in the form of a cheese. 3. The flat, circuliar, 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 (Zoöl.), a black dipterous insect (Piophila casei) of which the larvæ or maggots, called ckippers or hoppers, live in cheese. -- Cheese mite (Zoöl.), 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.