Cheese Quotes

“How can I walk by a window full of wheels of cheese and feel nothing? I don't even know myself anymore.”
― Leigh Bardugo, Crooked Kingdom

“Duck farming is a 24/7 thing. But that's OK, because I'm a caffeine junky. I'm also addicted to cheese. Why does alcoholism get classified as a disease, but I get no sympathy for fiending for brie?”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“I felt a little bit like crying and instead ate more cheese.”
― Erika Krouse, Tell Me Everything: The Story of a Private Investigation

“One might forget so many exotic cheeses, he thought, but the memory of cheddar always remained. "Should one be embarrassed by choosing cheddar every time?" he asked. Matthew laughed. "There's no need to apologize for simple things." "But is cheddar simple?" Domenica enquired. "Just because there's a lot of it, does that make it simple?”
― Alexander McCall Smith

“He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red.
Sautéed garlic could save the world.


"I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated.
Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper.
"Anyone who doesn't eat pasta is suspect in my book," he said.
"Amen," Gretchen said.”
― Jennifer Close, Marrying the Ketchups

“The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.”
― Anthony Capella, The Food of Love

“Planchet, mon ami, dit d’Artagnan, tu raisonnes comme une fromage.”
― Alexandre Dumas, Vingt ans après, 1

“this magnificent cheese that tastes like smoke has been stirred into butter”
― Anthony Doerr, All the Light We Cannot See

“For the Otter Club, he and Rick had decided that the hot pepper summer sausage was too risky, but the aged cheddar, soft goat cheese, Wisconsin honey, and garlic summer sausage were easy choices.”
― Amy E. Reichert, The Kindred Spirits Supper Club

“If God didn’t want us to be happy, he wouldn’t have invented cheese.”
― Kilby Blades, The Secret Ingredient

“He had rested the pistol on the bark between them and had mumbled at her through the bread and cheese. “How would you shoot yourself behind your right ear? Go on, Cordelia—show.”
― P.D. James, An Unsuitable Job for a Woman

“She cut me a piece of the cheese and handed it to me---"The Dorset," she said---and it tasted like butter but dirtier, and maybe like the chanterelles she kept touching. She handed me a grape and when I bit it I found the seeds with my tongue and moved them to the side, spit them into my hand. I saw purple vines fattening in the sun.
"It's like the seasons, but in my mouth," I said. She humored me. She cracked whole walnuts with a pair of silver nutcrackers. The skins on the nuts felt like gossamer wrappings.”
― Stephanie Danler, Sweetbitter

“My brain is like Swiss cheese.”
― Steven Magee

“The teenager brought us a small white plate with a square slab of white cheese doused in a clear liquor. He used a lighter and after several tries flames leapt up, surely singeing the hair on his fingers, then died down to a cool, stovetop blue before going out, leaving the cheese prettily browned and crisp. I wrote, Saganaki---scary but fun.
"Oh!" I said. "I forgot about the booze, Charlotte. That was insensitive of me."
"It's all burned off," she said. "Besides, if I'm going to blow thirty-two years of sobriety and get drunk, it won't be on flaming Greek cheese!"
We scooped it onto warm, puffy pita bread. "If I closed my eyes, I could be in Patmos right now," said Belinda.
A bowl of cunning little meatballs appeared with its snow-white yogurt and fish-egg dip. Another plate held three plump, golden triangular spinach pies.”
― Michelle Huneven, Search

“Walking into the Milkfarm cheese store and café at lunchtime, I was greeted by the pungent funk of melting aged Gruyère. Helen Harland was in town for a seminar and I was meeting her for lunch. I found her studying the sandwich case. "Gosh," she said. "I don't know what half these things are. Speck? Guanciale? Taleggio? Just pick one for me, please. Nothing too strong or spicy."
I ordered her a grilled cheese made with Irish cheddar and French ham on pain au levain, and for myself, speck and young pecorino on a baguette.”
― Michelle Huneven, Search

“There's a cat on the windowsill,
with a rat in its stomach,
that had eaten the cheese,
that my lover left behind,
the day she went away.

- Saudade”
― C. Sean McGee

“Bruno eased one of the cheeses to the surface and inhaled. Instantly he was transported to the tiny pastures of the Castelli Romani, the hilly countryside around Rome. There was a touch of silage in the scent of the cheese, from winter feed, but there was fresh grass, too, and sunlight, and the faintest tang of thyme where it grew wild in the meadows and had been eaten by the sheep along with the grass. He didn't really need any more food, but the ricotta was so perfect that he knew he would find a place for it somewhere in his meal, perhaps served as a dessert with a dusting of cinnamon and a dab of sweet honey.”
― Anthony Capella, The Food of Love

“Sour starch, Parmesan cheese, water, vegetable oil, milk, eggs... And salt, of course," he reads aloud the ingredients we'll need today. "We're making pão de queijo and packaging fresh fruits this afternoon."
This cheese bread has always been a favorite at Salt, pairing well with hot, chocolatey coffee. Growing up, I used to linger in the kitchen watching Grandma roll the dough into small balls with her hands. Once in the oven, they'd filled the entire bakery with a strong cheesy aroma that attracted customers all the way from Alto da Sé.”
― Rebecca Carvalho, Salt and Sugar

“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.”
― Brad Kessler, Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese

“Friday can’t come soon enough for me,
Cheese, wine, and wonderful company”
― Charmaine J Forde

“Aging cheese breaks down lactose, so most aged cheeses can be eaten by lactose intolerants! Good News! Aging also breaks down most potentially harmful bacteria, so less worry about raw milk cheeses!”
― Lucy Knisley, Relish: My Life in the Kitchen

“I get my calcium from milk, yogurt and cheese.”
― Steven Magee

“French cheese will now be artificially colored to fit in with its new humanitarian guidlines.”
― Anthony T. Hincks

“The mellow cheese melds together seamlessly with the chicken in the pâté...
And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive!
Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it!
This is still a rough idea with plenty of room for improvement, but the promise is there.
By deliberately matching powerful taste with powerful taste...
... they are actually magnifying each other!"
"Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?"
"Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy."
"Yeah, but I'd still like to retain the pork's richness somehow!"
"Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all.
You can't simply add more and more things, you know. Remember, less is more."
"Hang on. How about we add some kind of tartness to it?
Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?”
― Yūto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

“Dennis and I, being from a family of devoutly religious eaters, committed not only to socially designated meals, but also less traditional mealtimes like "it's already Taco Tuesday in Sweden," "tater tots are mood-enhancing potato pillows," and "cheese is the cure for boredom.”
― Kira Jane Buxton, Hollow Kingdom

“Coorie camping gives life to experimentation.
Recipes cobbled together with what's left in our packs are part of the fun.
Have you ever eaten a griddled cheese toastie in the woods for breakfast?
The excitement is in the preparation; someone firing up the kettle for a round of coffees, someone else getting the table (an upturned log) ready while the chef eases the sandwiches over, molten goo seeping from the sides and filling the air with the smell of roasted cheese.
The radio might be on low, but more likely everyone is waking up slowly, listening to the sounds of the woods and working together to create a greater good.
It's not what you'd eat at home.
Any sense of a schedule is left behind and the experience is richer for it.
Told you a griddle pan was the key to happiness.”
― Gabriella Bennett, The Art of Coorie: How to Live Happy the Scottish Way

“Should she be savoring an Aveyronnais sharp cheese, though? Was this a disloyal choice of lunch? In the interests of focus and professionalism, Stella resolved that she should write an admiring paragraph about Wensleydale cheese this afternoon--- and perhaps not mention it first having been made by Cistercian monks from Roquefort.”
― Caroline Scott, Good Taste

“I love my omelets with cheese and raw onions. I take a fat slice of raw onion on my burgers. BLT? BLTO!”
― Aesop Rock

“Even if they are strange, partially naked men trespassing in my uncle’s cheese shop, there’s no reason to not be polite.”
― Ellen Mint, Why Cheese?

“Me, be in charge of, no—the mistress of—four dangerously hot men? Four men who seem to think that clothing is optional? Men that live in the cellar of a cheese shop like gorgeous, often-naked vampires?”
― Ellen Mint, Why Cheese?