cheese (n.1)youdaoicibaDictYouDict
Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (cognates: Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).

Of unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (cognates: Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."

Earliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound. Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses was a schoolgirls' amusement (1835) of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsey."
cheese cloth (n.)youdaoicibaDictYouDict
1650s, originally cloth in which curds were pressed, from cheese (n.1) + cloth.
cottage (n.)youdaoicibaDictYouDict
late 13c., from Old French cote "hut, cottage" + Anglo-French suffix -age (probably denoting "the entire property attached to a cote"). Old French cot is probably from Old Norse kot "hut," cognate of Old English cot, cote "cottage, hut," from Proto-Germanic *kutan (cognates: Middle Dutch cot, Dutch kot).

Meaning "small country residence" (without suggestion of poverty or tenancy) is from 1765. Modern French cottage is a 19c. reborrowing from English. Cottage industry is attested from 1921. Cottage cheese is attested from 1831, American English, earliest in reference to Philadelphia:
There was a plate of rye-bread, and a plate of wheat, and a basket of crackers; another plate with half a dozen paltry cakes that looked as if they had been bought under the old Court House; some morsels of dried beef on two little tea-cup plates: and a small glass dish of that preparation of curds, which in vulgar language is called smear-case, but whose nom de guerre is cottage-cheese, at least that was the appellation given it by our hostess. ["Miss Leslie," "Country Lodgings," Godey's "Lady's Book," July 1831]
quark (n.)youdaoicibaDictYouDict
1964, applied by U.S. physicist Murray Gell-Mann (b.1929), who said in correspondence with the editors of the OED in 1978 that he took it from a word in James Joyce's "Finnegans Wake" (1939), but also that the sound of the word was in his head before he encountered the printed form in Joyce. German Quark "curds, rubbish" has been proposed as the ultimate inspiration [Barnhart; Gell-Mann's parents were immigrants from Austria-Hungary]. George Zweig, Gell-Mann's co-proposer of the theory, is said to have preferred the name ace for them.
poutineyoudaoicibaDictYouDict
"A dish of potato chips topped with cheese curds and gravy", 1980s: Canadian French, either from French pouding 'pudding' or directly from pudding.