Definitions for cheesetʃiz
This page provides all possible meanings and translations of the word cheese
a solid food prepared from the pressed curd of milk
tall mallow, high mallow, cheese, cheeseflower, Malva sylvestris(verb)
erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
used in the imperative (get away, or stop it)
wind onto a cheese
"cheese the yarn"
To stop; to refrain from.
To anger or irritate someone, usually in combination with "off".
All this waiting around is really cheesing me off.
To use an unsporting tactic; to repeatedly use an attack which is overpowered or difficult to counter
And this douchebag decided, "I'm going to cheese because that's all I can do in life."
To use an unconventional, all-in strategy to take one's opponent by surprise early in the game (especially for real-time strategy games)
It's not every day you can see someone defend a cheese maneuver with a planetary fortress and win the game without using a single unit.
Origin: Probably from چيز.
the curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold
a mass of pomace, or ground apples, pressed together in the form of a cheese
the flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia)
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
Origin: [OE. chese, AS. cse, fr. L. caseus, LL. casius. Cf. Casein.]
Cheese is a food derived from milk, produced in a wide range of flavors, textures, and forms. It consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Chambers 20th Century Dictionary
chēz, n. a wholesome article of food, made into a round form, from the curd of milk coagulated by rennet, separated from the whey, and pressed into a hard mass.—ns. Cheese′-cake, a cake made of soft curds, sugar, and butter, or whipped egg and sugar; Cheese′-hop′per, the larva of a small fly, remarkable for its leaping power, found in cheese; Cheese′-mite, a very small insect which breeds in cheese; Cheese′-mong′er, a dealer in cheese; Cheese′-par′ing (Shak.), paring, or rind, of cheese.—adj. mean and parsimonious.—ns. Cheese′-press, a machine in which curds for cheese are pressed; Cheese′-renn′et, the plant Ladies' bed-straw, so called because used as rennet in curdling milk; Cheese′-vat, a vat or wooden case in which curds are pressed; Chees′iness.—adj. Chees′y, having the nature of cheese.—Cheese it (slang), stop, have done, run off.—Green Cheese, cheese not yet dried.—To make cheeses, to whirl round and then sink down suddenly so as to make the petticoats stand out like a cheese. [A.S. cése, cýse, curdled milk (Ger. käse)—L. caseus.]
chēz, n. (slang) the correct thing, of excellent quality, [Colonel Yule explains it as Pers. and Hind. chīz, thing, the expression having formerly been common among young Anglo-Indians, e.g. 'These cheroots are the real chīz,' i.e. the real thing.]
U.S. National Library of Medicine
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Cheese is a food made from milk, produced in a wide range of flavors, textures, and forms.
Cheese is created in a variety of ways, flavours, textures and forms.
Is a type of food created and produced in various colors, type of milk, ingredients, flavors, textures and forms.
Cheese is a popular food and eaten by many around the world and created in so many beautiful forms.
British National Corpus
Spoken Corpus Frequency
Rank popularity for the word 'cheese' in Spoken Corpus Frequency: #4084
Written Corpus Frequency
Rank popularity for the word 'cheese' in Written Corpus Frequency: #1627
Rank popularity for the word 'cheese' in Nouns Frequency: #1395
The numerical value of cheese in Chaldean Numerology is: 8
The numerical value of cheese in Pythagorean Numerology is: 9
Sample Sentences & Example Usage
Poets have been mysteriously silent on the subject of cheese.
A poet's hope to be, like some valley cheese, local, but prized elsewhere.
A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.
Look at these poor Muscovites. ... Oh my God, they complain because they cannot go to Italy on vacation and they can no longer afford to buy Parmesan cheese!
We are focusing resources behind our biggest growth opportunities, which are in higher-value categories such as milk based beverages, speciality cheese and yoghurt.
Images & Illustrations of cheese
Translations for cheese
From our Multilingual Translation Dictionary
- ፎርማጆ, አይብAmharic
- جبنة, جبنArabic
- кашкавал, сиренеBulgarian
- formaj, keuzBreton
- formatgeCatalan, Valencian
- casgiu, furmagliuCorsican
- love, prachy, sýr, chechtákyCzech
- сꙑръOld Church Slavonic, Church Slavonic, Old Bulgarian
- notsi babla, notsi kpẽkeEwe
- juusto, hilloFinnish
- fric, fromageFrench
- tsiisWestern Frisian
- càiseScottish Gaelic
- cacio, grana, formaggioItalian
- チーズ, 乾酪Japanese
- ірімшік, сырKazakh
- immussuaqKalaallisut, Greenlandic
- 치이즈, 치즈Korean
- formaticum, caseusLatin
- KéisLuxembourgish, Letzeburgesch
- ostNorwegian Nynorsk
- géesoNavajo, Navaho
- tchiziChichewa, Chewa, Nyanja
- цыхтOssetian, Ossetic
- ਪਨੀਰPanjabi, Punjabi
- پوڅه, خيدكPashto, Pushto
- grana, bufunfa, queijoPortuguese
- chaschiel, caschiel, chaschölRomansh
- brânză, caș, cașcavalRomanian
- сыр, творогRussian
- сир, sirSerbo-Croatian
- චීස්Sinhala, Sinhalese
- jiss, farmaajoSomali
- kase, dikase, ditjhese, tjheseSouthern Sotho
- jibini, chiziSwahili
- tshise, kaseTswana
- siisiTonga (Tonga Islands)
- پىشلاقUyghur, Uighur
- pishloq, sirUzbek
- phô ma, phó mát, phô maiVietnamese
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