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2 definitions found

From: Webster's Revised Unabridged Dictionary (1913)

 Mal·low Mal·lows n.  Bot. A genus of plants (Malva) having mucilaginous qualities. See Malvaceous.
 Note:The flowers of the common mallow (Malva sylvestris) are used in medicine. The dwarf mallow (Malva rotundifolia) is a common weed, and its flattened, dick-shaped fruits are called cheeses by children.  Tree mallow (Malva Mauritiana and Lavatera arborea), musk mallow (Malva moschata), rose mallow or hollyhock, and curled mallow (Malva crispa), are less commonly seen.
 Indian mallow. See Abutilon.
 Jew's mallow, a plant (Corchorus olitorius) used as a pot herb by the Jews of Egypt and Syria.
 Marsh mallow. See under Marsh.
 

From: Webster's Revised Unabridged Dictionary (1913)

 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.