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CHEESE

  • ISBE
  • A.T.S.
  • Easton
  • Hitchcock
  • Nave
  • Smith (1896)
  • TCR
  • Torrey
The International Standard Bible Encyclopedia (ISBE)
James Orr, M.A., D.D., General Editor - 1915

CHEESE: chez. See FOOD; MILK.

American Tract Society Bible Dictionary
New York, American Tract society [c1859], Rand, W. W. (William Wilberforce), 1816-1909, ed.

CHEESE: Several times alluded to in Scripture, and still an important article of food in the East, 1Sa 17:18; 2Sa 17:29. It is usually white and very salt; soft, when hew, but soon becoming hard and dry. The cheese was like a small saucer in size, Job 10:10.

Easton Bible Dictionary
M.G. Easton M.A., D.D., published by Thomas Nelson, 1897.

CHEESE: (A.S. cese). This word occurs three times in the Authorized Version as the translation of three different Hebrew words: (1.) 1 Sam. 17:18, "ten cheeses;" i.e., ten sections of curd. (2.) 2 Sam. 17:29, "cheese of kine" = perhaps curdled milk of kine. The Vulgate version reads "fat calves." (3.) Job 10:10, curdled milk is meant by the word.

CHEESE: -General scriptures concerning #1Sa 17:18; 2Sa 17:29; Job 10:10|

Smith's Bible Dictionary (1896)

CHEESE: is mentioned only three times in the Bible, and on each occasion under a different name in the Hebrew. (1sa 17:18; 2sa 17:29; job 10:10) It is difficult to decide how far these terms correspond with our notion of cheese, for they simply express various degrees of coagulation. Cheese is not at the present day common among the Bedouin Arabs, butter being decidedly preferred; but there is a substance closely corresponding to those mentioned in 1Sam 17, 2Sam 17, consisting of coagulated buttermilk, which is dried until it become quite hard, and is then ground; the Arabs eat it mixed with butter.

CHEESE: 1Sa 17:18; 2Sa 17:29; Job 10:10

The New Topical Textbook
Rev. R.A. Torrey- 1897 edition.