My first-ever visit to a cheese factory was in Tillamook Washington... yes, I am that nerdy.
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
I'm Greek. My body produces feta cheese.
I started a feta cheese company, Euphrates, in upstate New York in 2002.
Orion nodded, then asked, “Dwarf cheese?” “Cheese made by dwarfs.” “Oh,” said Orion, relieved. “They make it. It’s not actually . . .” “No. What a horrible thought.” “Exactly.
You can't just boss bacteria around like that," said the younger Mrs. Hempstock. "They don't like it." "Stuff and silliness," said the old lady. "You leave wigglers alone and they'll be carrying on like anything. Show them who's boss and they can't do enough for you. You've tasted my cheese.
Offers come all the time, but I'm pretty particular. I really have to be wowed by a character I encounter in a script, or a storyline. I really do need to feel inspiration, otherwise I'm just happy planting perennials and making goat cheese.
The poets have been mysteriously silent on the subject of cheese.
I have always wanted to open up a brewery slash goat farm. Brew some beer, make some goat cheese, but that's kinda dreamy.
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
Cheeses crusty, got all musty, got damp on the stone of a peach,” I agreed. He looked blank, so I repeated it with proper emphasis. “ ChEEZ-zes crusty. Got Al -musty. Got DAMp on the StoneofapeaCH.
Cheese is good. And Britain, despite the grumblings of the French and the outrage of the Swiss, not to mention some plucky challenges from Italy, Austria, and Spain, has some of the best cheese in the world. We're world leaders in cheese.
My dad had a flock of sheep, which he used to milk, and then my mum used to make cheese and yogurt out of the sheep's milk and sell it. It was kind of an unusual upbringing, really.
