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A mass of pomace, or ground apples, pressed togehter in the form of a cheese.

A thin, loosewoven cotton cloth, such as is used in pressing cheese curds.

A bag in which rennet is kept.

One who deals incheese. B. Jonson.

A thin portion of the rind of a cheese. -- a.

A kind of soft French cream cheese; -- so called from the district in France where it is made; --called also fromage de Brie.

A kind of soft, unpressed cream cheese made in the vicinity of Camembert, near Argentan, France; also, any cheese of the same type, wherever made.

A Dutch pressed cheese of yellow color and fine flavor, made in balls weighing three or four pounds, and usually colored crimson outside; -- so called from the village of Edam, near Amsterdam. Also, cheese of the same type, wherever made.

An inferior kind of cheese made from skim milk with a fatty "filling," such as oleomargarine or lard, to replace the fat removed in the cream.

'' (Gruyère, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkäse.

rtions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass.

A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor.

A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it.

A rich variety of new cheese, resembling butter, but white. Halliwell.

A peculiarly flavored unpressed cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made. It is very rich in fat.

A sort of small, rich cheese, made in Normandy.

ree (Bixa orellana) belonging to the tropical regions of America. It is used for coloring cheese, butter, etc. [Written also Anatto, Anatta, Annatto, Annotta, etc.]

One of a sect in the primitive church, who celebrated the Lord's Supper with bread and cheese, alleging that the first oblations of men not only of the fruit of the earth, but of their flocks. [Gen. iv. 3, 4.]

. McElrath. -- Blue mold, or mould, the blue fungus (Aspergillus glaucus) which grows on cheese. Brande & C. -- Blue Monday, a Monday following a Sunday of dissipation, or itself given to dissipation (as the Monday before Lent). -- Blue ointment (Med.), mercurial ointment. -- Blue Peter (British Marine), a blue fla…

OF or pertaining to cheese; as, caseic acid.