The Collaborative International Dictionary of English v.0.48:

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.
   [1913 Webster]

   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.
         [1913 Webster]

   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.
      [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

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.
      [1913 Webster]

   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.]
      [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 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.
      [1913 Webster]