from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A solid food prepared from the pressed curd of milk, often seasoned and aged.
- n. A molded mass of this substance.
- n. Something resembling this substance in shape or consistency.
- transitive v. Slang To stop.
- idiom cheese it Slang To look out. Often used in the imperative.
- idiom cheese it Slang To get away fast; get going. Often used in the imperative.
- n. Slang An important person. Often used in the phrase big cheese.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dairy product made from curdled or cultured milk.
- n. Any particular variety of cheese.
- n. A piece of cheese, especially one moulded into a large round shape during manufacture.
- n. That which is melodramatic, overly emotional, or cliché, i.e. cheesy.
- n. Money.
- n. In skittles, the roughly ovoid object that is thrown to knock down the skittles.
- n. A fastball.
- n. A dangerous mixture of black tar heroin and crushed Tylenol PM tablets. The resulting powder resembles grated cheese and is snorted.
- n. Smegma.
- n. Holed pattern of circuitry to decrease pattern density.
- v. To prepare curds for making cheese.
- v. To make holes in a pattern of circuitry to decrease pattern density.
- interj. Said while being photographed, to give the impression of smiling.
- n. Wealth, fame, excellence, importance.
- v. To stop; to refrain from.
- v. To anger or irritate someone, usually in combination with "off".
- v. To use an unsporting tactic; to repeatedly use an attack which is overpowered or difficult to counter
- v. To use an unconventional, all-in strategy to take one's opponent by surprise early in the game (especially for real-time strategy games)
from the GNU version of the Collaborative International Dictionary of English
- n. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
- n. A mass of pomace, or ground apples, pressed together in the form of a cheese.
- n. The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
- n. 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.
from The Century Dictionary and Cyclopedia
- To become cheese: as, the cheesing of milk.
- To stop.
- n. The curd or casein of milk, coagulated by rennet or some acid, separated from the serum or whey, and pressed in a vat, hoop, or mold.
- n. A mass of pomace or ground apples pressed together in a cider-press.
- n. The inflated appearance of a gown or petticoat resulting from whirling round and making a low courtesy, supposed to resemble a large cheese; hence, a low courtesy.
- n. plural Same as cheese-cake, 3.
- n. The thing; the correct or proper thing; the finished or perfect thing: always with the definite article.
- n. See sage cheese.
- n. A term sometimes used to describe a poor thin cheese made from whey.
- n. A local derisive name for any skim-milk cheese of poor quality. Also called white-oak cheese and basswood cheese.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a solid food prepared from the pressed curd of milk
- n. erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
- v. wind onto a cheese
- v. used in the imperative (get away, or stop it)
In making up these recipes, it will be well to note that unless the variety of cheese is stated explicitly, use should be made of American Cheddar cheese, or, as it is often called, _American cream cheese_, or _store cheese_.
The cheese used in the United States may be included under two leading classes, namely, _foreign cheese_ and _domestic cheese_.
Then comes the salad and cheese, then the ices and sweets, and then _cheese savourie_ or _cheese fondu_.
And so it happens that some, listening to the black-throated green warbler, have brought back a report of "_Cheese, cheese, a little more cheese_."
The Neapolitan pizza is not smothered in cheese, the sauce is sweet and the crust is appropriately crispy and chewy.
They include a single malt accompanied by beer and hot dogs smothered in cheese and onions — the franks in deference to my belief that politics is the most entertaining contact sport going.
The spread of food is a Midwestern killing field: four kinds of Wisconsin cheese (five, if you count the breaded and fried mozzarella sticks), plus a tub of ranch dip large enough to bathe a toddler.
A cheese is flung down a hill, dozens of men chase it.
Students at Atlantic City High School were served plain cheese sandwiches for two days this week as punishment for a cellphone-coordinated food fight that broke out recently.
This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows.