Cheese, n.

n. [A-S. cēse, or cyse, O. Sax. kēse, kīesi, O. H. Ger. chāsi, M. H. Ger. kāese, N. H. Ger. käse, D. kaas, from Lat. caseus, It. cascio, cacio, Sp. queso, Pg. queixo, Ir. cais, Gael. caise, W. caus, Armor. caus, Corn. kes, Basque gazta, gaztaya, gasna.]

1. The curd of milk, coagulated usually by rennet, separated from the whey, and pressed in a vat, hoop, or mold.
2. A mass of pomace or ground apples pressed together in the form of a cheese.