The Bible

Bible Usage:


  • Included in Eastons: Yes
  • Included in Hitchcocks: No
  • Included in Naves: No
  • Included in Smiths: Yes
  • Included in Websters: Yes
  • Included in Strongs: Yes
  • Included in Thayers: No
  • Included in BDB: Yes

Strongs Concordance:


Easton's Bible Dictionary

(A.S. cese). This word occurs three times in the Authorized Version as the translation of three different Hebrew words:

1. 1 Samuel 17:18, "ten cheeses;" i.e., ten sections of curd.

2. 2 Samuel 17:29, "cheese of kine" = perhaps curdled milk of kine. The Vulgate version reads "fat calves."

3. Job 10:10, curdled milk is meant by the word.

Naves Topical Index

Smith's Bible Dictionary

is mentioned only three times in the Bible, and on each occasion under a different name in the Hebrew. (1 Samuel 17:18; 2 Samuel 17:29; Job 10:10) It is difficult to decide how far these terms correspond with our notion of cheese, for they simply express various degrees of coagulation. Cheese is not at the present day common among the Bedouin Arabs, butter being decidedly preferred; but there is a substance closely corresponding to those mentioned in 1 Samuel 17, 2 Samuel 17, consisting of coagulated buttermilk, which is dried until it become quite hard, and is then ground; the Arabs eat it mixed with butter.

Webster's 1828 Dictionary

CHEESE, noun

1. The curd of milk, coagulated by rennet, separated from the serum or whey, and pressed in a vat, hoop or mold.

2. A mass of pumice or ground apples placed on a press.

Webster's 1828 Dictionary

CHEESE-CAKE, noun A cake made of soft curds, sugar and butter.

Webster's 1828 Dictionary

CHEESE-MONGER, noun One who deals in or sells cheese.

Webster's 1828 Dictionary

CHEESE-PARING, noun A press, or engine for pressing curd in the making of cheese.

Webster's 1828 Dictionary

CHEESE-PRESS, noun A press, or engine for pressing curd in the making of cheese.

Webster's 1828 Dictionary

CHEESE-RENNET, noun A plant, ladies bed-straw, Galium verum.

Webster's 1828 Dictionary

CHEESE-VAT, noun The vat or case in which curds are confined for pressing.