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to run away, to do one, usually from the constablary.
cheese it boys! its the rozzers
we absolutley cheesed it from those scabs last night
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Cheese is Cheese. Cheese cannot not be Cheese. Cheese Cheeses. Comedians are funny, but cheese is cheese. Sometimes cheese involves potatoes. Sometimes it doesn't. Sometimes there is a box. Maybe a spoon. Sometimes there is laughter. Sometimes it makes a little sense. Cheese remains.
Do not assume that cheese is like "science" or "god". That's merely stuff. Cheese can be suddenly found to not be funny. Who cares. Even when it isn't funny, if you open your heart and choose to CHEESE (the verb, not the noun), then it doesn't matter. If you cheese, then you know cheese. If you know cheese, then you can cheese. Amen.
I have cheese in my belly.
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A word that went from 2 definitions to 37 definitions on UD in just one day. Thanks to Trey and Matt.
South park aired an episode where Kenny got high off of cat pee and they called it cheesing. Now every South Park/Urban Dictionary freak like me has to add his/her/it's definition.
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When someone is smiling really hard. I mean ear to ear smile. They're cheesing it
That kid smile so big he was cheesing it.
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The most random word anyone can say and or mention.
Boss: Ok, so how to we become the best in the market?
Jeff: CHEESE!
Boss: You’re a genius! We’ll sell top-of-the-line cheese!
Cheese is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and adding the enzymes of rennet (or bacterial enzymes with similar activity) causes the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.