Quotes About Cheese

Quotes tagged as "cheese" (showing 1-30 of 65)
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

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

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

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

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

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

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

Gail Honeyman
“I pondered what else I should take for him. Flowers seemed wrong; they're a love token, after all. I looked in the fridge, and popped a packet of cheese slices into the bag. All men like cheese.”
Gail Honeyman, Eleanor Oliphant is Completely Fine

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

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

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

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

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

Amy E. Reichert
“She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.”
Amy E. Reichert, The Coincidence of Coconut Cake

“The only thing that dairy is supposed to do is turn a 50 pound calf into a 300-pound cow in six months. (If those are your aspirations, knock yourself out!)”
Neal D. Barnard MD

Neil Gaiman
“...Minnesota, Wisconsin, all around there... has the kind of women I liked when I was younger. Pale-skinned and blue-eyed, hair so fair it's almost white, wine-colored lips, and round, full breasts with the veins running through them like a good cheese.”
Neil Gaiman, American Gods

Beth Harbison
“Myself, I couldn't help think of anything in the world better than stirring sharp white cheddar, smoked Gouda, creamy Havarti, Monterey Jack, and a touch of piquant Maytag blue cheese into a bubbling hot white sauce, stirring it to a thick honey consistency, and pouring it over al dente macaroni to toast to a crispy deep golden on top.”
Beth Harbison, When in Doubt, Add Butter

Ruth Reichl
“He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to reveal its pale cream-colored interior. He chipped off a hefty shard and handed it to me. I took a bite, and my mouth filled with the hopeful taste of fresh green grass and young field flowers welcoming the sun.
"That's the spring cheese." Sal was cracking the next wheel, which was stamped with an autumn date; he chipped off a little piece. The color was deeper, almost golden, the texture heavier and nubbier. When I put the cheese in my mouth it was richer, and if I let it linger on my tongue I could taste the lush fields of late summer, just as the light begins to die.
Sal sliced off a slab of winter cheese and put that into my mouth. It felt different on my tongue, smoother somehow, the flavor sharper. "It's like a different cheese." I was savoring it. I tasted again; there was a familiar flavor. "It tastes like hay!"
"Yes!" Sal was openly delighted. "I knew you were going to be able to taste how different this cheese is! Most Americans don't even notice, but that cheese is so different that, back in the old days, it was sold under a different name. The Parmesan made from December to March, when the cows were in the barn, was called 'invernengo'- winter cheese- because the flavor is so distinct.”
Ruth Reichl, Delicious!

Peg Kehret
“It was the best grilled cheese sandwich I'd ever had—golden brown with a buttery taste, and the cheese all melted and gooey and oozing out the edges.”
Peg Kehret, Runaway Twin

Stacey Ballis
“I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday.
I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.”
Stacey Ballis, Wedding Girl

“You know you want me
I can be your mouth's delight
You don't have to work hard to impress me
My price is just right
So join me on this ride
And let's get cheesy all day and night - Pizza”
Evy Michaels

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