malva rotundifolia

Mallow \Mal"low\, Mallows \Mal"lows\, n. [OE. malwe, AS. mealwe,
   fr. L. malva, akin to Gr. mala`chh; cf. mala`ssein to soften,
   malako`s soft. Named either from its softening or relaxing
   properties, or from its soft downy leaves. Cf. {Mauve},
   {Malachite}.] (Bot.)
   A genus of plants ({Malva}) having mucilaginous qualities.
   See {Malvaceous}.
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   Note: The flowers of the common mallow ({Malva sylvestris})
         are used in medicine. The dwarf mallow ({Malva
         rotundifolia}) is a common weed, and its flattened,
         dick-shaped fruits are called cheeses by children. Tree
         mallow ({Malva Mauritiana} and {Lavatera arborea}),
         musk mallow ({Malva moschata}), rose mallow or
         hollyhock, and curled mallow ({Malva crispa}), are less
         commonly seen.
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   {Indian mallow}. See {Abutilon}.

   {Jew's mallow}, a plant ({Corchorus olitorius}) used as a pot
      herb by the Jews of Egypt and Syria.

   {Marsh mallow}. See under {Marsh}.
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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.
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   2. A mass of pomace, or ground apples, pressed together in
      the form of a cheese.
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   3. The flat, circular, mucilaginous fruit of the dwarf mallow
      ({Malva rotundifolia}). [Colloq.]
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   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.
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   {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.
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