Easton's Bible Dictionary (1897)
(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.
Smith's Bible Dictionary (1863)
is mentioned only three times in the Bible, and on each occasion under a different name in the Hebrew. (1 Samuel 17:18; 2 Samuel 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.
Hastings' Dictionary of the Bible (1898)
CHEESE was a common article of food among the Hebrews. The word occurs but three times in the Bible, and in each case the original word is different. 1 Sam 17:18; 2 Sam 17:29; Job 10:10. It is difficult to decide how far these terms correspond with our notion of cheese. In the original the first word means "a cutting," "ten sections of curds," soft cheese; the root of the second word means "to scrape," implying that the cheese was grated; while
the third word means "curdled milk." The modern Bedouins use a kind of coagulated butter-milk, which is ground when dried hard, and eaten mixed with butter.