Quotes About Cheese

The moon is made of a green cheese.

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.

Adrienne accepted the crackers like a hungry beggar. She gobbled the first cracker and it was so delicious that she let the second one sit on her tongue until it melted in a burst of flavor. It tasted like the crisped cheese on top of onion soup that she used to devour after a day of skiing. But better, of course, because everything that came out of this kitchen was better.

I had a theory at that time that one should write down all one's dreams. That that was the way to write poetry. So I kept a notebook of my dreams and thought if you ate a lot of awful cheese at bedtime you'd have interesting dreams. I went to Vassar with a pot about this big--it did have a cover!--of Roquefort cheese that I kept in the bottom of my bookcase . . . I think everyone's given to eccentricities at that age. I've heard that at Oxford Auden slept with a revolver under his pillow.

Other good prenap choices are milk, cottage cheese, hard cheese, yogurt, bananas, avocadoes, soy milk, tofu, soybeans, eggs, and of course the ultimate sleep-inducing food, breast milk.

But here they were, and Olive pictured two slices of Swiss cheese pressed together, such holes they brought to this union--what pieces life took out of you.

him. "Lost a little weight now we don't have our crackers and cheese every night. But I guess I look like hell." He would say that

no trap can be successful without uncounsciously cooperation from a victim. No one forces the mouse to seek cheese in a mousetrap.

I don't eat celery. I eat raw milk, cheeses.

I love cheese, and I love onions, pickles, and crunchy things. That's as far as I go with having things crunchy on my burger. I wouldn't go as far as having carrots on my burger. I'll just keep it simple with pickles and cucumbers and some raw onions.

I am really trying not to eat cheese at night. It's become a real problem and I have now got high cholesterol. I have to do something about it.

Edam and Gouda are genuine Dutch cheeses, but the real thing is a lot less bland than the varieties most of us experience in the U.K.

Call me All-American, but I love Ham and Cheese sandwiches. And not just any old ham and cheese sandwich... My mother's is the best. I've tried many times to make these sandwiches on my own, but it's never the same.

I do sometimes like a bit of cheese, like MC Hammer.

One time he was so hungover he had to consult a cottage cheese carton to determine the approximate date.

You come as opportunely as cheese on macaroni.

I've got a beautiful kitchen, which looks like a '60s version of space, with silver chrome, orange glass work surfaces, and brown leather, and it's entirely visual and has little function. I've hardly got any knives, and there's only one wooden spoon and one saucepan. But I think I've got a cheese grater, so that's good.

'Vegetarian' is a slippery word. I don't eat cheese, I don't eat duck - the point is I'm vegan.

I could live on fresh bread. My parents, who are Polish, have brought us up on varieties of bread from European bakeries, and I love rye, caraway seed, dark rye... throw in some butter and cheese, and I'm set.

Make scented geranium cream-Leaves steamed in cream, cream cheese and sugar. When cool-Eat with berries or poached peaches.

It became a requirement of prosciutto di Parma that it be made from pigs that had been fed the whey from Parmesan cheese. Less choice parts of pigs fed on this whey qualified to be sent to the nearby town of Felino, where they were ground up and made into salami. (The word salami is derived from the Latin verb to salt.)

Nobody can easily bring together a nation that has 265 kinds of cheese' (Charles de Gaulle, 1961 speech)

In 1411, the French Crown granted a patent declaring that only the cheese of Roquefort-sur-Soulzon could be called Roquefort cheese.

It is the presence of salt throughout France, along with either cows, goats, or sheep, that has made it the notoriously ungovernable land of 265 kinds of cheese. French cheese makers were trying to be neither difficult nor original. They were all trying to preserve milk in salt so they could have a way of keeping it as a food supply. But with different traditions and climates, the salted curds came out 265 different ways. At one time, there were probably more variations than that.