Cheese Quotes

Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate.

Age is something that doesn't matter, unless you are a 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 loathe cheese, it makes me ill.

One time Robert Plant was set to check into the same room after I checked out, so I removed every light bulb and ordered up a bunch of stinky cheese and put it under the mattress.

The poets have been mysteriously silent on the subject of cheese.

Blue cheese contains natural amphetamines. Why are students not informed about this?

The food was interesting. My background is Russian, so cheese and potatoes are my love. There was plenty of that. And fried cheese! It is really, really, really good. And really, really, really bad for you. It's like an artery on a plate.

To help my muscles rebuild after I work out, I have a small serving of cottage cheese.

I do all of the grocery shopping in my little family. I buy cheese, of many different kinds, sliced packaged meats and poultry, bagels, immense quantities of eggs, pre-made fried chicken. Milk. Bacon. It is insane how much dairy, deli and bakery stuff I buy.

Cheese is milk's leap towards immortality.

For less than the cost of a Big Mac, fries and a Coke, you can buy a loaf of fresh bread and some good cheese or roast beef, which you will enjoy much more.

I think cheese smells funny, but I feel bananas "are" funny. I'm assuming Swamp told the whole story of the executives seriously asking us to replace the banana with cheese because they thought it was funnier.

I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'

I think there's always been singers like that and i've done my fair share of cheese as well.

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.

I can't play anywhere near like I used to, and I was a hot drummer. It doesn't bother me, because frankly, if you get to that point where you can't hold a drumstick properly, there are many other things in life which are far more important, like cutting a loaf of bread or a piece of cheese.

I had cottage cheese for lunch and a glass of wine when I got home tonight.

I like a cheese and pickle. Nice cheese and pickle on a real old-fashioned bread. Ploughman's lunch.

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

Do you know how many calories are in butter and cheese and ice cream? Would you get your dog up in the morning for a cup of coffee and a donut?

Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!

I refrain from lots of things I love, like cheese and carbs. I eat plenty of greens every day, my favorite being watercress.

My whole family is lactose intolerant and when we take pictures we can't say cheese.

We did talk about cheese on our first date.

I have my once-a-month nachos, but it's soy cheese and turkey chili on it, so it's somewhat safe. But it's still a big vice for me, because I have a big bowl of it.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

I try to avoid cheese, dairy and a lot of meat, but I do like them.

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.

My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.