What does CHEESE mean?
Definitions for CHEESE
This dictionary definitions page includes all the possible meanings, example usage and translations of the word CHEESE.
a solid food prepared from the pressed curd of milk
tall mallow, high mallow, cheese, cheeseflower, Malva sylvestrisverb
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.
Etymology: Probably from چيز.
Samuel Johnson's Dictionary
A kind of food made by pressing the curd of coagulated milk, and suffering the mass to dry.
Etymology: caseus, Lat. cyse, Saxon.
I will rather trust a Fleming with my butter, parson Hugh the Welchman with my cheese, than my wife with herself. William Shakespeare, Merry Wives of Windsor.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Over a thousand types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), 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. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. 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. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.
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
Etymology: [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.
Dictionary of Nautical Terms
A circle of wads covered with painted canvas.
money; material wealth. "Big pimpin' spendin' cheese" -- Jay Z (Big Pimpin') -may be referred to as cheddar. "keep your money, she make her own cheddar, all she want from me is respect like Aretha" -- Wyclef Jean (To All the Girls) Cheese= A Mix of cocaine and heroin made into a light brown Substance snorted through the nose.
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.
Submitted by MaryC on April 13, 2016
Surnames Frequency by Census Records
According to the U.S. Census Bureau, Cheese is ranked #45959 in terms of the most common surnames in America.
The Cheese surname appeared 464 times in the 2010 census and if you were to sample 100,000 people in the United States, approximately 0 would have the surname Cheese.
74.5% or 346 total occurrences were Black.
19.8% or 92 total occurrences were White.
3% or 14 total occurrences were of Hispanic origin.
2.3% or 11 total occurrences were of two or more races.
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
Examples of CHEESE in a Sentence
Cheese, wine, and a friend must be old to be good.
Hello, My name is Briana and I like to eat cheese,
Given the current environment the Asian community is facing, we built Cheese as a new banking platform with a social cause.
What happens to the hole when the cheese is gone?
Plant-based eaters may have a small portion of cheese or other animal protein.
Popularity rank by frequency of use
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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