Å·±¦ÓéÀÖ

“Poets have been mysteriously silent on the subject of cheese.”
― G.K. Chesterton, Alarms and Discursions

“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

“How can you govern a country which has 246 varieties of cheese?”
― Charles de Gaulle

“The early bird gets the worm, but the second mouse gets the cheese.”
― Willie Nelson

“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

“What happens to the hole when the cheese is gone?”
― Bertolt Brecht

“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
― George R. R. Martin

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

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

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

“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

“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

“Age is of no importance unless you’re a cheese.”
― Billie Burke

“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

“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

“Well, many's the long night I've dreamed of cheese--toasted, mostly...”
― Robert Louis Stevenson III

“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

“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

“Do you want some of this cheese, or shall we just go walking?”
― Pamela Dean

“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

“And I’m lactose intolerant but if you told me I couldn’t have cheese ever again, I would slap you in your face.”
― Retta, So Close to Being the Sh*t, Y’all Don’t Even Know

“Some men are dedicated to golf like I'm addicted to cheese. We have real problems, but somehow only the alcoholics get to claim a disease.”
― Jarod Kintz, To be good at golf you must go full koala bear

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

“...‘All this suffering,â€� I said, ‘and nothing but greed and violence to build on when the war is over.â€�
‘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.â€� ...”
― Joyce Dennys, Henrietta Sees It Through: More News from the Home Front 1942-1945

“Sitting on a recently cleaned chair, she bit into one of the buns. Sugary sweetness exploded in her mouth, and she sighed through the bread. Closing her eyes, she savored every morsel. It was light, fluffy, sweet, and perfect. Had he made this? How? She added "baking" to the growing list of useful skills she didn't possess.
Eagerly, she picked up the wedge of cheese and bit into it. Sharp, woody flavor filled her mouth, and she swayed a bit as she shoved more into her mouth. Cheese in the city was typically soft and bland, intended to be spread or melted, a side note to the main dish, but this... It demanded to be devoured.”
― Sarah Beth Durst, The Spellshop

“The free cheese in a mousetrap is only for the mouse.”
― Tamerlan Kuzgov

“The best cheeses taste like poop!”
― Steven Magee

“I'm addicted to cheese. It's a real addiction, but I get no love like the alcoholics.”
― Jarod Kintz, A Memoir of Memories and Memes

“I've made squash blossoms stuffed with pimento cheese mousse--- because my mother loves pimento cheese--- and for the main course, lobster salad on fresh sweet potato rolls and a simple roasted-corn succotash and jicama-fennel slaw as sides.”
― Kristen Callihan, Dear Enemy

“In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert.
Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem sweeter. Which might explain why my grandfather salted his grapefruit.
"Roquefort has an intriguing history," he says while tapping a traditional flan filling of cream, sugar, and eggs. "You might be surprised to learn..."
I stick up my hand and before D'Ours can object, I explain how Roquefort, like most blue cheeses, attributes its blue veins to penicillin mold and that in the past, Roquefort makers (there are only, like, nine in the world), used to put wrapped cheese next to humongous moldy rye bread in caves and let the spores from the rye bread seep into the cheese.”
― Sarah Strohmeyer, Sweet Love