Best 220 quotes in «cheese quotes» category

It's just cheese from the Pistoiese Mountains. It has that taste." "Tell me." "The sheep eat the grass, and their milk tastes like what they eat," I explained patiently. "There are certain kinds of wild flowers that grow on the hills around Cutigliano, I suppose, and they flavor the cheese. There's something a little bitter- someone told me there are a lot of gentians up there. Then they age the cheeses on spruce boards, and you can taste that." "Can you?" "Yes. It's strong." I took a bite and smacked my lips. "Like pitch.

It's the way I am." "How did you become this way?" "Why is anyone the way they are? That's kind of hard to answer. Why do some people like cheese and other people hate it? Do you like cheese? Mrs. Jones - my housekeeper - has left this for supper." He takes some large, white plates from a cupboard and places one in front of me. We're talking about cheese... Holy crap.

It was as soft as a poached egg and, when he punctured it, oozed what appeared to be ivory-colored cream. He tried some. Richness flooded his mouth. The taste was fresh, almost like chewing grass, but filling and slightly sweet.

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.

I was one of those. I meddled with dark powers. I summoned demons. I ate the entire little cheese, including the rind.

...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.

New Rule: Americans have to come up with a better cheese to represent the nation than American cheese. I'm not even sure American cheese is cheese. I think it's aged Jell-O. And it doesn't need to be individually wrapped in plastic, either. You're thinking of condoms.

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.

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.

...Nothing is more disgusting than a glass of milk, especially French milk, which comes in a box and can sit unrefrigerated for five months, at which point it simply turns into cheese and is moved to a different section of the grocery store.

Peaches and Cheese”: The vagabond sun winks down through the trees, While lilacs, like memories, waft on the breeze, My friend, I was born for days such as these, To inhale perfume, And cut through the gloom, And feast like a king upon peaches and cheese! I’ll travel this wide world and go where I please, Can’t stop my wand’ring, it’s like a disease. My only regret as I cross the high seas: What I leave behind, Though I hope to find, My own golden city of peaches and cheese!

Meself I like a breath of air before I go to bed, same as I like a bite o' cheese or something before I take me teeth out.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

Smelling the strong coffee and that sausage , and watching the potatoes as they turned crispy golden brown in the butter, made me hungrier than I'd been in months, and when the cheese began oozing out the sides of the puffy omelette, I really wondered for a minute how much longer I could keep torturing myself like this.

Some kinds of misery make you hate the world, but some kinds make you hate yourself, and--butter and cheese not withstanding--Neve had no question that Spear was the latter.

Some people when they see cheese, chocolate or cake they don't think of calories.

The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion. She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared. Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.

Rosie and her homies are hangin' in the hood, doin' all the things that good girls should. Hittin' all the homework, combing all the hair, walkin' around like they just don't care!

The French Code for cheese is ALIVE. The American Code for cheese, on the other hand, is DEAD.

The knife and cheese are connected. But the cake and the contention are rather suspicious.

The moon landing is not bullshit,” Jane said quietly. “The moon landing was faked,” Caitlin said. “Everybody knows that.” “Fuck you! You were faked!” Jane said. She shoved Caitlin hard against the lockers.

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!)

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

There were several wedges of fabulous cheese, vine-leaf covered, rich blue-veined and soft, salty goat's, with little glass pots of chutney and a scattering of figs and nuts.

The soup is based on a traditional Scottish cauliflower cheese soup. I made a rich stock with ten assorted vegetables from the Rigley organic garden. We used their extra sharp cheddar and the double cream to thicken the soup. The sandwiches include soft muenster, slices of smoked ham, and a dollop of the Scottish marmalade for sweetness." Jenny smiled. "How did you make those crispy cheese sticks? The kids seem to really love them." Sophia answered. "We incorporated Parmesan and fresh dill in the dough." "And the fruit flowers? I have a sneaking suspicion that was not the work of our Scottish chef." Elliott grumbled under his breath. Sophia raised a brow. "I made the flowers. My girls loved it when I made vignettes with fruits and vegetables on their plates.

Try the cheese," said Leonardo. He was standing to one side, watching me. I shrugged and nodded at the man, who shaved off a sliver of the ivory-colored stuff and gave it to me. Again, nothing special: a pecorino, aged, but a good one. I could taste the sheep's teats, buttery caramel, earth... "Are you from up past Pistoia?" I asked. The man beamed. "Yes! From San Marcello," he said. "Thought so. This is pecorino di Cutigliano, yes?" "Of course! The best cheese in Italy!

Very well, then,’ said my friend’s wife, rising, ‘all I have to say is, that I shall take the children and go to an hotel until those cheeses are eaten.

Well, many's the long night I've dreamed of cheese--toasted, mostly...

When Miss Petitfour made a fancy salad, Minky watched the way the lettuce leaves bent under the slight weight of the Parmesan; when Miss Petitfour had cheese toast for tea, Minky noticed how the cheddar melted into every little crevice and crater of the toast. She licked her whiskers greedily when Miss Petitfour lowered her hand to feed her snippets and smidgens, pinches and wedges, slices and crumbs. Minky loved all cheese--Swiss cheese, Edam cheese, Gruyere and Roquefort, Brie cheese and blue cheese, mozzarella and Parmesan, hard cheese, crumbly cheese, creamy cheese, lumpy cheese. Minky even had a cheese calendar that she kept with, which Miss Petitfour had given to her for Christmas. Each month there was a big picture of a different kind of cheese in a mouthwatering pose: blue cheese cavorting with pears, cheddar laughing with apples, Gruyere lounging with grapes, Edam joking with parsley.

The following morning dawned clear and cool, and the chef decided to send me to the Rialto to buy pears and Gorgonzola. It was a culinary test, and I was ready. I'd accompanied him on other shopping trips when he instructed me on how to judge pears by scent and color and touch. They must be bought at the absolute peak of ripeness, with no hint of green or bruising. They must be firm, though not hard, and well perfumed, ready to be eaten the same day but overripe the next. The cheese must be dolce, not picante, because it would be served with the pears for dessert. The ripeness of Gorgonzola is more forgiving than pears. Already veined with a pungent mold, it will last a good while, although even molded cheeses have their limits.

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!

With many turns and holes Life is much like a swiss cheese: Emmental, dear, what's on!

A hexagonal piece of cheese is a lot better than a square piece of cheese.

9p.m. My flat. Feel very strange and empty. Is all very well thinking everything is going to be different when you come back but then it is all the same. Suppose I have to make it different. But what am I going to do with my life? I know. Will eat some cheese.

all i want...is mac and cheese

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

Age is not important unless you're a cheese.

A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.

A lot of people don't know if Denmark is a country or a cheese.

A maggot must be born i' the rotten cheese to like it.

A whole new thing. A forging of the humble parts of bread and cheese into a greater whole. I call it...a cheese-trap.

...Almost everything inside was filled with sugar, cheese, and weight-loss tips.

Believe it or not, my best meal is to go to the store and buy a DiGiorno pizza, come home, add some fresh Parmesan cheese, and just hang with my family!

As an impoverished student I used to spend days out in Selfridges, nibbling on samples of free cheese and dousing myself with scent in the perfume department.

A slice of pie without cheese is like a kiss without a squeeze.

But I love fish, cheese and meat, and I eat everything, but only in small quantities if it's rich.

Blue cheese contains natural amphetamines. Why are students not informed about this?

Cheese steaks are the gastronomic icons of this ethnic city.

Cheese is milk's leap towards immortality.

Cheese is one of my great weaknesses, I could eat the stuff by the pound.