chese

Inherited from Old English ċīese, ċēse, from Proto-West Germanic *kāsī, from Latin cāseus.

• cheese, chesse, cheys, chiese, chise
• cæse, ceose, cuse, cyse (Early Middle English)

• IPA^(key): /ˈt͡ʃeːz(ə)/

chese (plural cheses)

1. cheese (dairy product)
   • p. 1154, “AD 1137”, in Anglo-Saxon Chronicle (MS. Laud Misc. 636, continuation), Peterborough, folio 89, verso; republished at Oxford: Digital Bodleian, 2018 February 8:

     þa ƿaſ coꝛn dære: ⁊ flec ⁊ cæſe ⁊ butere. foꝛ nan ƿæſ o þe land. Ƿreccemen ſturuen of hungær.

     Grain was precious then, and meat, cheese, and butter, because there wasn't any in the country. Wretched men died from hunger.

2. curds (coagulated milk)
3. A piece of cheese; a curd.

• English: cheese (see there for further descendants)
• Scots: cheese

• “chẹ̄se, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.

chese

1. alternative form of chesen (“to choose”)