Cheese Quotes

Quotes tagged as "cheese" Showing 1-30 of 119
G.K. Chesterton
“Poets have been mysteriously silent on the subject of cheese.”
G.K. Chesterton, Alarms and Discursions

John Kennedy Toole
“I am at the moment writing a lengthy indictment against our century. When my brain begins to reel from my literary labors, I make an occasional cheese dip.”
John Kennedy Toole, A Confederacy of Dunces

Charles de Gaulle
“How can you govern a country which has 246 varieties of cheese?”
Charles de Gaulle

Willie Nelson
“The early bird gets the worm, but the second mouse gets the cheese.”
Willie Nelson

Anthony Bourdain
“You have to be a romantic to invest yourself, your money, and your time in cheese.”
Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Bertolt Brecht
“What happens to the hole when the cheese is gone?”
Bertolt Brecht

“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
George R. R. Martin

Avery Aames
“Life is great. Cheese makes it better.”
Avery Aames, The Long Quiche Goodbye

Amit Kalantri
“All worries are less with wine.”
Amit Kalantri, Wealth of Words

Patrick Rothfuss
“I was one of those. I meddled with dark powers. I
summoned demons. I ate the entire little cheese, including the rind.”
Patrick Rothfuss, The Wise Man's Fear

Jean Anthelme Brillat-Savarin
“Dessert without cheese is like a beauty with only one eye”
Jean Anthelme Brillat-Savarin

Christian Lander
“If you are able to introduce a white person to a new cheese, it's like introducing them to a future spouse.”
Christian Lander, Stuff White People Like: A Definitive Guide to the Unique Taste of Millions

Billie Burke
“Age is of no importance unless you’re a cheese.”
Billie Burke

Lisa Samson
“I just don't see the point of not eating cheese. I mean, if God didn't want us to eat cheese, would he have let man invent it?”
Lisa Samson, Hollywood Nobody

“Well, many's the long night I've dreamed of cheese--toasted, mostly...”
Robert Louis Stevenson III

Émile Zola
“A silence fell at the mention of Gavard. They all looked at each other cautiously. As they were all rather short of breath by this time, it was the camembert they could smell. This cheese, with its gamy odour, had overpowered the milder smells of the marolles and the limbourg; its power was remarkable. Every now and then, however, a slight whiff, a flute-like note, came from the parmesan, while the bries came into play with their soft, musty smell, the gentle sound, so to speak, of a damp tambourine. The livarot launched into an overwhelming reprise, and the géromé kept up the symphony with a sustained high note.”
Émile Zola, The Belly of Paris

Jasper Fforde
“The government was to raise the duty on cheese to 83 percent, an unpopular move that would doubtless have the more militant citizens picketing cheese shops.”
Jasper Fforde
tags: cheese

Pamela Dean
“Do you want some of this cheese, or shall we just go walking?”
Pamela Dean
tags: cheese

Michelle Lovric
“When the waiter brought the cheese-board, there was a large carrot carved in the shape of a mermaid sitting between the Dolcelatte and the Pecorino. Teo could have sworn that the carrot-mermaid flexed her tail and plunged her little hand inside a smelly Gorgonzola. 'Tyromancy, ye know,' remarked the mermaid. 'The Ancient Art of Divination by Cheese.' Then she pulled her tiny hand out and inspected the green cheese-mold on her tiny fingers. 'Lackaday!' she moaned. 'Stinking! It goes poorly for Venice and Teodora, it do!”
Michelle Lovric, The Undrowned Child

Vera Nazarian
“A long time ago people believed that the world is flat and the moon is made of green cheese. Some still do, to this day. The man on the moon is looking down and laughing.”
Vera Nazarian, The Perpetual Calendar of Inspiration

“And I’m lactose intolerant but if you told me I couldn’t have cheese ever again, I would slap you in your face.”
Retta, So Close to Being the Sh*t, Y’all Don’t Even Know

Clotaire Rapaille
“The French Code for cheese is ALIVE. The American Code for cheese, on the other hand, is DEAD.”
G. Clotaire Rapaille

Joyce Dennys
“...‘All this suffering,’ I said, ‘and nothing but greed and violence to build on when the war is over.’
‘Have another soda-mint,’ said Charles.
I had one. Then I said, ‘Why are we here? That’s what I don’t understand. Why be here at all when it all has to be so beastly?’
‘I suppose we just came, like mould on cheese.’
‘Then why do we want to be happy? Mould on cheese doesn’t want to be happy.’ ...”
Joyce Dennys, Henrietta Sees It Through: More News from the Home Front 1942-1945

T.J. Klune
“I don't know if I wanna eat cheese made from sheep. I feel like we need to talk about dairy in general. Who is the first guy who decided to squeeze the thing hanging off an animal and drink whatever came out? Because you KNOW it was a guy - a woman would never be that dumb. Do you think he was dared to do it by his caveman friends? Like, they started with cattle, and then worked their way to a sabertooth...”
T.J. Klune, The Extraordinaries

Beth Harbison
“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“A mouse will climb a mountain just to get a piece of cheese”
Charmaine J. Forde

“Is your cheese this good?

This wasn’t plain old housing projects “cheese food”; nor was it some smelly, curdled, reluctant Swiss cheese material snatched from a godforsaken bodega someplace, gathering mold in some dirty display case while mice gnawed at it nightly, to be sold, to some sucker fresh from Santo Domingo. This was fresh, rich, heavenly, succulent, soft, creamy, kiss-my-ass, cows-gotta-die-for-this, delightfully salty, moo-ass, good old white folks cheese, cheese to die for, cheese to make you happy, cheese to bet the cheese boss, cheese for the big cheese, cheese to end the world ...”
James McBride, Deacon King Kong
tags: cheese

Guy de Maupassant
“Un beau carré de gruyère, apporté dans un journal, gardait imprimé: 'faits divers' sur sa pâte onctueuse”
Guy de Maupassant, Boule de Suif

Amy E. Reichert
“The batter was crispy, like tempura, but it didn't have much flavor other than beer- which was fine, but not what he wanted. It added a malty bitterness that didn't balance right with the cheese. He wanted everyone to love these curds, not just beer fans. And it didn't have the crunch he wanted. It was too tender, which meant perhaps a batter wasn't the route to go. Maybe breadcrumbs would give him the texture and structure he craved. But the cheese- the cheese was perfect. Melty, stringy, yet still retaining a bit of the squeak that made fresh cheese curds so special. It would be easy enough to get the supplies from a local dairy or even the grocery stores. In Wisconsin, great cheese was easier to find than a bagel in New York.
He ate another one. The cheese itself was salty. What would work with that? Something with a little sweetness? Like a Wheat Thin or a graham cracker? He could mix crushed graham crackers with breadcrumbs for his next attempt.”
Amy E. Reichert, The Kindred Spirits Supper Club

Amy E. Reichert
“For the Otter Club, he and Rick had decided that the hot pepper summer sausage was too risky, but the aged cheddar, soft goat cheese, Wisconsin honey, and garlic summer sausage were easy choices.”
Amy E. Reichert, The Kindred Spirits Supper Club

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