Cheese Quotes

Quotes tagged as "cheese" Showing 1-30 of 141
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

George R.R. Martin
“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

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

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

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

“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

“Friday can’t come soon enough for me,
Cheese, wine, and wonderful company”
Charmaine J Forde
tags: cheese

Lucy Knisley
“Aging cheese breaks down lactose, so most aged cheeses can be eaten by lactose intolerants! Good News! Aging also breaks down most potentially harmful bacteria, so less worry about raw milk cheeses!”
Lucy Knisley, Relish: My Life in the Kitchen
tags: cheese

Steven Magee
“I get my calcium from milk, yogurt and cheese.”
Steven Magee

Anthony T. Hincks
“French cheese will now be artificially colored to fit in with its new humanitarian guidlines.”
Anthony T. Hincks

The mellow cheese melds together seamlessly with the chicken in the pâté...
And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive!
Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it!
This is still a rough idea with plenty of room for improvement, but the promise is there.
By deliberately matching powerful taste with powerful taste...
... they are actually magnifying each other!"

"Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?"

"Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy."
"Yeah, but I'd still like to retain the pork's richness somehow!"
"Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all.
You can't simply add more and more things, you know. Remember, less is more."
"Hang on. How about we add some kind of tartness to it?
Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?

Yūto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

Kira Jane Buxton
“Dennis and I, being from a family of devoutly religious eaters, committed not only to socially designated meals, but also less traditional mealtimes like "it's already Taco Tuesday in Sweden," "tater tots are mood-enhancing potato pillows," and "cheese is the cure for boredom.”
Kira Jane Buxton, Hollow Kingdom

“Coorie camping gives life to experimentation.
Recipes cobbled together with what's left in our packs are part of the fun.
Have you ever eaten a griddled cheese toastie in the woods for breakfast?
The excitement is in the preparation; someone firing up the kettle for a round of coffees, someone else getting the table (an upturned log) ready while the chef eases the sandwiches over, molten goo seeping from the sides and filling the air with the smell of roasted cheese.
The radio might be on low, but more likely everyone is waking up slowly, listening to the sounds of the woods and working together to create a greater good.
It's not what you'd eat at home.
Any sense of a schedule is left behind and the experience is richer for it.
Told you a griddle pan was the key to happiness.”
Gabriella Bennett, The Art of Coorie: How to Live Happy the Scottish Way

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