CHEESE (Saxon, cese, or cyse; Lat. caseus), the curd of milk, coagulated by rennet or some acid, separated from the whey, and pressed. See Dairy. The quantity of cheese imported in the year ending 1853 into the United Kingdom from Europe was 278,179 cwt., and from the United States 11,275 cwt.; while during the same period the exports amounted to 5694 cwt.