Quotes About Cheese

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Mrs. Francis, may I introduce the Scourge of the Skies, the Terror of Dairy Farmers, the Lord of Lactose, Master of the Cheese Pirates of Snow Monkey Island, Captain Cheesebeard.

You needn't worry. I don't think you have aged enough for me to partake of you. Blood, women, wine, and cheese all get better with the passage of time. You are not quite ripe. --Lane DeLuca

Only peril can bring the French together. One can't impose unity out of the blue on a country that has 265 different kinds of cheese.

Cheese crumbs spread in front of a copulating pair of rats may distract the female, but not the male.

You make cheese yourself, she repeated reverently. You are a real housewife. It has taken me decades to get here, but I took that as a compliment.

Apple pie without a piece of cheese is like a smooch without a squeeze.

I love cheese and biscuits, the stronger the better.

Cheese has always been a food that both sophisticated and simple humans love.

I'm a big pasta fan. I'm a big Italian food fan. Anything Italian - I love cheese, mozzarella. Mozzarella is my favorite, so I have to say anything Italian, I'll take it.

Or, as I call it, a Cheesel, it's a Weasel with a Cheese finish.

Age is of no importance unless you are a cheese.

Un beau carré de gruyère, apporté dans un journal, gardait imprimé: 'faits divers' sur sa pâte onctueuse

Nick at Nite, the cultural equivalent of aerosol cheese.

When it comes to making love, I may not be the best, but I'm damn gouda.

I typically like Sicilian pizza.

In her opinion, the world was a sad place without butter. Not to mention cheese.

Time for lunch. Take me somewhere good. Somewhere Italian. She chose Vine, one of the cafes on the main plaza, and ordered a burrata and squash blossom pizza. The fluffy soft cheese, drizzled with fruity olive oil, paired beautifully with the crisp blossoms and homemade crust. Eaten with chilled elderflower soda, it was exactly what she'd been craving.

Now toasted cheese is a temptation few men can resist, be they charcoal burners or kings. John Uskglass reasoned thus: all of Cumbria belonged to him – therefore this wood belonged to him – therefore this toasted cheese belonged to him.

In the hands of food manufacturers, cheese has become an 'ingredient.'

The studio is spending great amounts of money, and they want some insurance they will get money back. They go for the middle of the road, broad in appeal. It's restrictive. It's a constant struggle, but if you give in, you're just making cottage cheese, and that's the end of it.

Every raw-milk cheese is an artifact of the land; it carries the imprint of the earth from which it came. A cheese—even a fresh chèvre—is never just a thing to put in your mouth. It's a living piece of geography. A sense of place.

There are several kinds of cheese that do not melt on heating: they simply get drier and stiffer. These include Indian paneer and Latin queso blanco, Italian ricotta, and most fresh goat cheeses;

I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.