Cheese rennet. (Bot.) See under Cheese.
  
     Rennet ferment (Physiol. Chem.), a ferment, present in
        rennet and in variable quantity in the gastric juice of
        most animals, which has the power of curdling milk. The
        ferment presumably acts by changing the casein of milk
        from a soluble to an insoluble form.
  
     Rennet stomach (Anat.), the fourth stomach, or abomasum, of
        ruminants.

  Cheese \Cheese\, 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">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.