What is "cheese"

Cheese \Cheese\ (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. Casein.]

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.
   --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.

Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (cognates: Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).\n

\nOf unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (cognates: Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."\n

\nEarliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound. Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses was a schoolgirls' amusement (1835) of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsey."

"stop (what one is doing), run off," 1812, thieves' slang, of uncertain origin. Meaning "to smile" is from 1930 (see cheese (n.1)). For meaning "to annoy," see cheesed.\n\nCHEESE IT. Be silent, be quiet, don't do it. Cheese it, the coves are fly; be silent, the people understand our discourse.

["Dictionary of Buckish Slang, University Wit, and Pickpocket Eloquence," London, 1811]

"the proper thing," from Urdu chiz "a thing," from Persian chiz, from Old Persian *ciš-ciy "something," from PIE pronomial stem *kwo- (see who). Picked up by British in India by 1818 and used in the sense of "a big thing" (especially in the phrase the real chiz).\n

\nThis perhaps is behind the expression big cheese "important person" (1914), but that is American English in origin and likely rather belongs to cheese (n.1). To cut a big cheese as a figurative expression for "look important" is recorded from 1915, and overlarge wheels of cheese, especially from Wisconsin, were commonly displayed 19c. as publicity stunts by retailers, etc.\n\nThe cheese will be on exhibition at the National Dairy Show at Chicago next week. President Taft will visit the show the morning of Monday, October thirtieth, and after his address he will be invited to cut the big cheese, which will then be distributed in small lots to visitors at the show.

["The Country Gentleman," Oct. 28, 1911]

Etymology 1 interj. (context photography English) (non-gloss definition: Said while being photographed, to give the impression of smiling.) n. 1 (context uncountable English) A dairy product made from curdled or cultured milk. 2 (context countable English) Any particular variety of cheese. 3 (context countable English) A piece of cheese, especially one moulded into a large round shape during manufacture. 4 (context uncountable colloquial English) That which is melodramatic, overly emotional, or cliché, i.e. cheesy. 5 (context uncountable slang English) money. 6 (context countable UK English) In skittles, the roughly ovoid object that is thrown to knock down the skittles. 7 (context uncountable slang baseball English) A fastball. 8 (context uncountable slang English) A dangerous mixture of black tar heroin and crushed Tylenol tablets. The resulting powder resembles grated cheese and is snorted. 9 (context vulgar slang English) smegm

1. 10 (context technology English) hole pattern of circuitry to decrease pattern density. 11 A mass of pomace, or ground apples, pressed together in the shape of a cheese. 12 The flat, circular, mucilaginous fruit of the dwarf mallow (''Malva rotundifolia''). 13 A low curtsey; so called on account of the cheese shape assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration. v

2. 1 To prepare curds for making cheese. 2 (context technology English) To make holes in a pattern of circuitry to decrease pattern density. 3 (context slang English) To smile excessively, as for a camer

   1. Etymology 2

      n. (context slang English) Wealth, fame, excellence, importance. Etymology 3

      v

   2. 1 (context slang English) To stop; to refrain from. 2 (context slang English) To anger or irritate someone, usually in combination with "off". Etymology 4

      vb. 1 (context gaming slang English) To use an unsporting tactic; to repeatedly use an attack which is overpowered or difficult to counter 2 (context gaming English) To use an unconventional, all-in strategy to take one's opponent by surprise early in the game (especially for real-time strategy games)

1. n. 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]

1. v. used in the imperative (get away, or stop it); "Cheese it!"

2. wind onto a cheese; "cheese the yarn"

Cheese is a GNOME webcam application. It was developed as a Google Summer of Code 2007 project by Daniel G. Siegel. It uses GStreamer to apply effects to photos and videos. It can export to Flickr and is integrated into GNOME.

It was officially added to GNOME in version 2.22. Guvcview does not use GStreamer.

Cheese is the debut album by Belgian musician Stromae, released on 14 June 2010. The songs "Bienvenue chez moi", " House'llelujah", "Rail de Musique", " Peace Or Violence", " Te Quiero" and " Silence" were released as album-promo-singles, only "Rail de Musique" and "Bienvenue Chez Moi" did not chart. It features three official singles including the hit " Alors on danse", " Te Quiero" and " House'llelujah".

"Cheese" is a heroin-based recreational drug that came to the attention of the media inside and outside the United States after a string of deaths among adolescents in the Dallas-Fort Worth Metroplex, between 2005 and 2007. As of 2012 the drug use is now among older people who were teenagers around the period the drug was first discovered.

Cheese is a combination of drugs, made by combining heroin with crushed tablets of certain over-the-counter cold medication, such as Tylenol PM. Such cold medications contain acetaminophen (paracetemol), the active ingredient in Tylenol, and the antihistamine diphenhydramine, the active ingredient in Benadryl. Cheese samples obtained in north Dallas contained between 2% and 8% heroin, in contrast to the 30% commonly found in black tar heroin. Users commonly take the powder by insufflation ("snorting") rather than by intravenous injection. This mixture is also known as "Tylenol With Smack", by analogy to the Tylenol With Codeine series.

Due to the high concentrations of non-opiate substances relative to the diamorphine content of the drug, abuse and overdose of cheese are more dangerous than pure-form opiate overdoses. Emergency personnel must address the overdose effects of each component of the drug, since the contents and concentrations of each component vary widely among batches they must wait for either the completion of the toxicology report to begin treatment or wait for the effects of each drugs overdose to manifest. The acetaminophen content of the drug induces severe, irreversible damage to the liver when taken in high doses for long periods of time. Very high doses of acetaminophen are capable of producing acute liver failure and death within hours, patients who survive this acute phase of the toxicity generally require dialysis and eventually a liver transplant. Due to the many methods of preparation a user can not know how much acetaminophen is in any given batch and therefore can not reliably determine a safe dose. A dose of the last batch which produced no toxic effects may produce lethal effects in the next batch.

Cheese is a food made from milk.

Cheese may also refer to:

• Cheese!, a monthly Japanese manga magazine
• Cheese, a novel by Willem Elsschot
• Cheese, an object used in the game of skittles
• Cheese (album), an album by Stromae
• Cheese (recreational drug)
• Cheese (software), a webcam application
• Cheese head (screw), a description of the shape of the head of some screws
• The Cheese, a New Zealand LPFM radio station
• "The Cheese", nickname of Jaunt (sculpture) at Calvin College, Michigan

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.

There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.

A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.