2. A mass of pomace, or ground apples, pressed together in
the form of a cheese.
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["o]l.), a black dipterous insect ({Piophila
casei}) of which the larv[ae] or maggots, called skippers
or hoppers, live in cheese.
{Cheese mite} (Zo["o]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.