cheese /ˈʧiz/
 乳酪,乾酪;重要人物,珍品(v.)停止


 Cheese n.
 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
 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.
 Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter. --Prior.
 Cheese fly Zool., a black dipterous insect (Piophila casei) of which the larvæ or maggots, called skippers or hoppers, live in cheese.
 Cheese mite Zool., 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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 cheese
      n 1: a solid food prepared from the pressed curd of milk
      2: erect or decumbent Old World perennial with axillary
         clusters of rosy-purple flowers; introduced in United
         States [syn: tall mallow, high mallow, cheeseflower,
          Malva sylvestris]
      v 1: used in the imperative (get away, or stop it); "Cheese it!"
      2: wind onto a cheese; "cheese the yarn"


 Cheese
    (A.S. cese). This word occurs three times in the Authorized
    Version as the translation of three different Hebrew words: (1.)
    1 Sam. 17:18, "ten cheeses;" i.e., ten sections of curd. (2.) 2
    Sam. 17:29, "cheese of kine" = perhaps curdled milk of kine. The
    Vulgate version reads "fat calves." (3.) Job 10:10, curdled milk
    is meant by the word.