[1] : The Collaborative International Dictionary of English v.0.48

rennet \ren"net\, n. as. rinnan, rennan, to run, cf. gerinnan
   to curdle, coagulate. root11. see run, v.
   1. the inner, or mucous, membrane of the fourth stomach of
      the calf, or other young ruminant.
      1913 webster

   2. an infusion or preparation of the calf stomach lining,
      used for coagulating milk. the active principle in this
      coagulating action is the enzyme rennin. written also
      runnet.
      1913 webster +pjc

   cheese rennet. bot. see under cheese.

   rennet ferment physiol. chem., the enzyme rennin,
      present in rennet and in variable quantity in the gastric
      juice of most animals, which has the power of curdling
      milk. the enzyme 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.
      1913 webster +pjc
see also:
run rennin runnet cheese rennet cheese rennet ferment 
rennet stomach 

[2] : The Collaborative International Dictionary of English v.0.48

cheese \cheese\ ch=ez, n. oe. chese, as. c=ese, 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 larvae 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
see also:
casein malva rotundifolia cheese cake cheese fly piophila casei cheese mite 
tryoglyhus siro cheese press cheese rennet golium verum yellow bedstraw 
cheese vat 

Cheese >> C Words
Cheese, definition of term: Cheese
cheese_pag1.html

Rennet >> R Words
Rennet, definition of term: Rennet
rennet_pag1.html

Cheese Cake >> C Words
Cheese Cake, definition of term: Cheese Cake
cheese+cake_pag1.html

String Cheese >> S Words
String Cheese, definition of term: String Cheese
string+cheese_pag1.html

Swiss Cheese >> S Words
Swiss Cheese, definition of term: Swiss Cheese
swiss+cheese_pag1.html

Dutch Cheese >> D Words
Dutch Cheese, definition of term: Dutch Cheese
dutch+cheese_pag1.html

Cottage Cheese >> C Words
Cottage Cheese, definition of term: Cottage Cheese
cottage+cheese_pag1.html

Blue Cheese >> B Words
Blue Cheese, definition of term: Blue Cheese
blue+cheese_pag1.html

Parmesan Cheese >> P Words
Parmesan Cheese, definition of term: Parmesan Cheese
parmesan+cheese_pag1.html