Best 220 quotes in «cheese quotes» category

When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.

When my brain begins to reel from my literary labors, I make an occasional cheese dip.

Worry is today's mouse eating tomorrow's cheese.

Whoever invented spray cheese had to have been a Harvard guy.

Yeah, I made it. It sneaks up on you. You're some schmuck and you wake up one day and you go, Good God, I'm the cheese.

You can't possibly fathom the ins and outs of a prepubescent beauty treatment until you've felt the strange but exhilarating tingle of a cottage-cheese-and-Pop-Rocks facial.

You can't bring a duffel bag that says 'I Heart Cheese' on it, that's just offensive.

You look at our borders, they're like swiss cheese, everybody pours in.

Why do you look like cheese, Beka?" Nestor asked me quietly. "We've got help." I was too flummoxed to tell him I hadn't expected help to come so fast. Miracles aren't for the likes of me, didn't Nestor know that? Only the nobility gets them.

You can't make cheese from rats. ... It's hard enough just milking the little beggars.

...‘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.’ ...

You don't make a friend," Jacob said with a scowl. "It's not like they come with directions like you'd find on a box of macaroni and cheese.

A dessert without cheese is like a beautiful woman with no heart.

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.

Age is of no importance unless you’re a cheese.

Age is something that doesn't matter, unless you are a cheese

Your test had cheese meteor questions?" - Bex to Liz.

And I’m lactose intolerant but if you told me I couldn’t have cheese ever again, I would slap you in your face.

Anyway, Reynie thought, if nothing else comes of this, at least you're making friends. That's more than you had yesterday.

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.

Aye, but there's this in it, Dowlas," said the landlord, speaking in a tone of much candour and tolerance. "There's folks, i' my opinion, they can't see ghos'es, not if they stood as plain as a pike-staff before 'em. And there's reason i' that. For there's my wife, now, can't smell, not if she'd the strongest o' cheese under her nose. I never see'd a ghost myself; but then I says to myself, "Very like I haven't got the smell for 'em." I mean, putting a ghost for a smell, or else contrairiways.

Be ready to pay the price of your dreams. Free cheese can only be found in a mousetrap.

At three I was in my little kitchen preparing a dish of formaggio all' Argentiera. I fried slices of caciocavallo cheese with garlic until it had just melted and then sprinkled this with wine vinegar and fresh oregano before piling it onto a thick slice of rustic bread.

Cheese? But you…you could do anything you wanted!” Roland burst out. “And right now I want to make cheese,” said Tiffany calmly.

Cheese is all about the dark side of life" - Sister Noella; aka The Cheese Nun

Bring a torch, if you've got one. It's as dark as hell and stinks of something far worse than cheese.

Do you want some of this cheese, or shall we just go walking?

Figs are delicious with soft cheese and ham, Toast is quite scrumptious with butter and jam, Eggs are improved by parsley and salt, But milkshakes are best with strawberries and malt.

He had in his head a scrapbook of the tastes that had impacted him the most during his travels: goat cheese and olive oil in California, the tropical fruits and chilies of South America, everything that had touched his lips in Japan. When Angelo and Paolo talk about their travels, they turn to the memories- the parties, the people, the crazy times had, always with the metronome of mozzarella beating in the background. But what followed Vito were the flavors- the dishes, the ingredients, and techniques unknown to most of Italy. "When I came back from Japan, there were six kilos of matcha, two kilos of coconut powder, and twelve bottles of Nikka whiskey in my bag. In Rome they stopped me and opened the bag. They thought they had caught me with cocaine. I told the guy to open up the bag and taste." Vito didn't drink Nikka (he and his brothers rarely drink alcohol); instead, he emptied all twelve bottles into a wooden bucket, where he now soaks blue cheese made from sheep's milk to make what he calls formaggio clandestino. He stirs up a spoon of high-grade matcha powder into Dicecca's fresh goat yogurt and sells it in clear plastic tubs, anxious for anyone- a loyal client, a stranger, a disheveled writer- to taste something new.

Cheese is milk's leap toward immortality.

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.

He dipped his fork into the layers of eggplant and cheese. Moments later, it seemed to detonate in his mouth. The pasta, he now realized, had simply been a curtain raiser, carbohydrate to take the edge off his hunger, but this new dish was something else, teasing his appetite awake again, the intensity of the flavors bringing to life taste buds he had never even known existed. The cheese tasted so completely of cheese, the eggplant so rich and earthy, almost smoky; the herbs so full of flavor, requiring only a mouthful of wine to finish them off... He paused reverently and drank, then dug again with his fork. The secondo was followed by a simple dessert of sliced pears baked with honey and rosemary. The flesh of the fruit looked as crisp and white as something Michelangelo might have carved with, but when he touched his spoon to it, it turned out to be as meltingly soft as ice cream. Putting it in his mouth, he was at first aware only of a wonderful, unfamiliar taste, a cascade of flavors which gradually broke itself down into its constituent parts. There was the sweetness of the honey, along with a faint floral scent from the abundant Vesuviani blossom on which the bees had fed. Then came the heady, sunshine-filled fragrance of the herbs, and only after that, the sharp tang of the fruit itself. By the time the pears were eaten, both jugs of wine had been emptied too.

If cheese was a woman, I'd marry her. I'd come home and eat her every night.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

Hunger gives flavour to the food.

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.

If you are able to introduce a white person to a new cheese, it's like introducing them to a future spouse.

He Liked Pizzas, she Burger. He Liked Italian, she Continental. He Liked muffins, she puffs. Poles apart they had no chance, but cheese kept them together.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

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?

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.

Is it possible that you are unaware of the significance of cheese in a croquet tournament?

I’m a rat. I used to believe in the Golden Rule but now question it. It’s too easy to be snarky at those who are snarky toward me. I like how it feels—the yellow cheese giving way between pointed teeth. My tail begins to twitch.

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.

I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.

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.

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

I have been considering the possibility that the facts that can be ascertained about this cheese fail to satisfy because the facts themselves mask a metaphysical truth that can be known only through the transcendent, poetic expression of the cheddar. That is, though the world itself can never truly be known, one might begin to know some truth about the world through a metaphysical cheese

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.