'Cheese vat' definitions:

Definition of 'Cheese vat'

From: GCIDE
  • 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. [1913 Webster]
  • 2. A mass of pomace, or ground apples, pressed together in the form of a cheese. [1913 Webster]
  • 3. The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [Colloq.] [1913 Webster]
  • 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. [1913 Webster]
  • 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 larv[ae] 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. [1913 Webster]