Cheese Quotes

Quotes tagged as "cheese" Showing 1-30 of 109
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

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

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

“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

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

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

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

“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

“I, like, added curry spices to the tomatoes and then firmed it with sodium alginate.
Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese.
Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches.
Oh! I flash froze it first, so it should have a very light, fluffy texture.
I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break.
This dish is all about "Thermal Sense," y'know.
Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have.
I took those theories and put them together into a single dish.”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce?
The noodles look similar to fettuccini."
"Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was...
... the impact of this one's a lot more bland and boring..."
W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain!
"Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!"

"For extra flavor is that... soy sauce?"
"No, it's tamari soy sauce!
Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. "
"That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?"
"Allow me to tell you, sir. First, look at the short edge of a noodle, please."
?! What on earth?!
This noodle's got three layers!
"
"For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!"
"I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!"
"Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?"
No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out!
The deep, rich curry sauce, underscored with the flavor of tamari soy sauce...
... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite!
Many people are familiar with the idea of coating cream cheese in soy sauce...
... but who would have thought parmesan cheese would match this well with tamari soy sauce!

Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

Jennifer L. Holm
“I'd had no idea that cheese was a miracle.”
Jennifer L. Holm, The Fourteenth Goldfish
tags: cheese

J.S. Mason
“like two single people playing cat and mouse for way too long, where the cheese has long since expired for the mouse and the mouse is way too malnourished for the cat.”
J.S. Mason, The Ghost Therapist...And Other Grand Delights

“Second, and contrary to what some foreigners seem to think, not every pasta dish should be doused with grated cheese: you must not sprinkle cheese on pasta with any kind of cheese; ... and most Italians would rather die than put grated cheese on pasta made with fresh tomatoes.”
Sari Gilbert, My Home Sweet Rome: Living (and Loving) in the Eternal City

“A chunk of parmigiano reggiano, eaten with a pear or some kind of fruit compote, is truly a dish fit for a king.”
Sari Gilbert

Alex George
“He remembered his mother once telling him that there were more than three hundred types of cheese made in France. Soured had solemnly replied that one day he would go there and try every one.
There were worse reasons to choose a place to live”
Alex George, The Paris Hours

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