has particulars: cream cheese, triple cream, triple creme, cottage cheese, farm cheese, farmer's cheese, pot cheese, process cheese, processed cheese, bleu, blue cheese, brie, brick cheese, camembert, american cheese, armerican cheddar, cheddar, cheddar cheese, cheshire cheese, double gloucester, edam, chevre, goat cheese, gouda, gouda cheese, grated cheese, hand cheese, liederkranz, limburger, mozzarella, muenster, parmesan, quark, quark cheese, ricotta, string cheese, swiss cheese, velveeta

cheese(n = noun.plant) cheeseflower, high mallow, malva sylvestris, tall mallow - erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States; Array

is a member of genus malva, malva

is a kind of mallow

Verb cheese has 2 senses

cheese(v = verb.stative) Array - used in the imperative (get away, or stop it); "Cheese it!"

Sample sentence:
Somebody ----s something

cheese(v = verb.contact) Array - wind onto a cheese; "cheese the yarn"

is one way to

spool

Sample sentence:
Somebody ----s something

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CIDE DICTIONARY

cheese, n. [OE. chese, AS. cēse, fr. L. caseus, LL. casius. Cf. Casein.].

The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster]
A mass of pomace, or ground apples, pressed together in the form of a cheese. [1913 Webster]
The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [1913 Webster]
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. [1913 Webster]

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 skippers 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.

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OXFORD DICTIONARY

cheese, n.
1 a a food made from the pressed curds of milk. b a complete cake of this with rind.
2 a conserve having the consistency of soft cheese (lemon cheese).
3 a round flat object, e.g. the heavy flat wooden disc used in skittles.

Idiom

cheese-cutter
1 a knife with a broad curved blade.
2 a device for cutting cheese by pulling a wire through it. cheese-fly (pl. -flies) a small black fly, Piophila casei, breeding in cheese. cheese-head the squat cylindrical head of a screw etc. cheese-mite any mite of the genus Tyroglyphus feeding on cheese. cheese-paring adj. stingy.
--n. stinginess. cheese plant = Swiss cheese plant. cheese-skipper = cheese-fly. cheese straw a thin cheese-flavoured strip of pastry. hard cheese sl. bad luck.

cheese, v.tr. Brit. sl. (as cheesed adj.) (often foll. by off) bored, fed up.

Idiom

cheese it stop it, leave off.

cheese, n. (also big cheese) sl. an important person.

Etymology

perh. f. Hind. chiz thing

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THESAURUS

cheese

Alentejo, Alise Sainte Reine, American cheese, Amou, Arrigny, Asco, Asio, Augelot, Aurore, Autun, Backstein, Battelmatt, Beaufort, Beaumont, Bel Paese, Bitto, Bleu de Bassilac, Bleu de Salers, Blue Dorset, Boursin, Bra, Brie, Brie de Coulommiers, Brie de Meaux, Brillat-Savarin, Broccio, Cacciocavallo, Caerphilly, Camembert, Canestrato, Cantal, Cardiga, Castelo Branco, Chabichou, Chaingy, Champenois, Chaource, Chaumont, Cheddar, Chevret, Chevrotin, Cierp de Luchon, Cotherstone, Coulommiers, Crema Danica, Danish blue, Dauphin, Decize, Dunlop, Edam, Emmental, Epoisses, Erce, Ervy, Evarglice, Excelsior, Feuille de Dreux, Fontainebleau, Fontina, Fourme de Salers, Friesche Kaas, Gammelost, Gaperon, Gerome, Gloucester, Glux, Gournay, Grana Lombardo, Harze, Herve, Kackavalj, Kasseri, Kaunas, Kefalotir, Kummel, La Bouille, Laguiole, Les Aydes, Les Laumes, Leyden, Liederkranz, Liptauer, Livarot, Mainauer, Manicamp, Manuri, Maroilles, Marolles, Mascherone, Metton, Mizitra, Monceau, Mont-Cenis, Morbier, Muenster, Murols, Nantais, New York cheese, Niolo, Olivet, Oloron, Oxfordshire, Paladru, Parmesan, Paski, Pave de Moyaux, Pelardon de Rioms, Persille de Savoie, Petit Suisse, Petit-Moule, Pommel, Poona, Port-Salut, Promessi, Provature, Provolone, Puant Macere, Ramadoux, Reblochon, Reggiano, Remoudou, Rocamadur, Rokadur, Rollot, Roma, Romadur, Romano, Roquefort, Rouennais, Saint-Florentin, Saint-Marcellin, Saint-Maure, Salame, Sardo, Sassenage, Schabzieger, Septmoncel, Serra da Estrella, Sjenicki, Slipcote, Somborski, Sorbais, Sposi, Steppe, Stilton, Stracchino, Suffolk, Taffel, Tomme, Travnicki, Troyes, Truckles, Vacherin, Velveeta, Vermont cheese, Vic-en-Bigorre, Vize, Volvet, Wensleydale, Wisconsin cheese, aettekees, appetitost, brick cheese, butter, buttermilk, certified milk, clabber, condensed milk, cottage cheese, cream, cream cheese, dairy products, demi-sel, etuve, farmer cheese, fromage blanc, getmesost, ghee, gjetost, goat cheese, gras, grated cheese, half-and-half, heavy cream, jack cheese, kumminost, light cream, margarine, mesost, milk, mozzarella, mysost, nonfat dry milk, oka cheese, oleo, oleomargarine, primost, pultost, raw milk, ricotta, sapsago, skim milk, smaltost, smearcase, sour cream, store cheese, whey, whipping cream, yogurt

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