Etymology 1Edit

See the etymology of the main entry.



  1. (Dorset, East Anglia, archaic or obsolete) plural of cheese
    • 1746, Anonymous, “An Exmoor Courtship”, in George Laurence Gomme, editor, Dialect, Proverbs and Word-Lore[1], published 1886, page 50:
      Stap hather, cozen Magery, a lite, and tern these cheesen.
    • 1893, Buckland, Anne Walbank, Our Viands, Applewood Books, published 2008, →ISBN, page 123:
      This was the poorer sort of Dorset cheese, made of milk skimmed once, and sometimes twice; but the richer kind of mouldy cheesen, into which a portion of cream entered, was almost equal to Stilton, holding a place midway between that and the fashionable foreign makes known as Roquefort and Gorgonzola, but it is little made nowadays, and may be deemed extinct, as are also those thin cheeses which used to be made in Wiltshire and Gloucestershire, and known as single Gloucester, or toasting-cheese.
    • 2016, Wyatt, Andrea, “The Cowlies”, in G. F. Boyer, editor, Clementine Unbound, volume 1, →ISBN, page 42:
      we always had to eat the lake pinder in the baskets; orange cheesen from the cowlies and bloonberries in every hillside hatch; []

Etymology 2Edit

From cheese +‎ -en (made of).


cheesen (comparative more cheesen, superlative most cheesen)

  1. (rare) Made of cheese
    • 2016, McDonald, Robert M. S., Confounding Father: Thomas Jefferson's Image in His Own Time, →ISBN:
      News of the cheese provoked similar reactions from other Federalists, whose sharp pronouncements mirrored the fervor with which Republicans praised Leland's gesture. One writer, prior to the departure from Cheshire of the “enormous” tribute, claimed to have witnessed in that town “a ludicrous procession, in honor of a cheesen God.”