Washington, DC is to lying what Wisconsin is to cheese.
How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?
My first-ever visit to a cheese factory was in Tillamook Washington... yes, I am that nerdy.
I'm Greek. My body produces feta cheese.
The return from cows and sheep in cheese is worth much money every day in the season, without calves and lambs, and without the manure, which all return corn and fruit.
I'd never even seen orange cheese. I mean, who decided to make that orange? And so there was something different about me that they wanted to crush. I don't think it had anything to do with my physicality, but every single day in school it was, "You're the ugliest thing I've ever seen."
If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably beyond all record.
I eat swiss cheese. But I only nibble on it. I make the holes bigger.
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.
The King's cheese is half wasted in parings: But no matter, 'tis made of the people's milk.
Only peril can bring the French together. One can't impose unity out of the blue on a country that has 265 different kinds of cheese.
Cheese is one of the world's great foodstuffs and I speak as someone who would once happily snarf a packet of American-style cheese singles in front of the telly on my own.
There is no yellow cheese in Mexico!
In the hands of food manufacturers, cheese has become an 'ingredient.'
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
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.
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
