Fromage Quotes

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

“I soon graduated to Comté, a hard, fruity cheese that when aged has the sweetness and flake of Parmesan, and tête de moines (literally, "a monk's head"), made from sheep's milk. Bleu d' Auvergne, my favorite blue cheese, had nothing much in common with the crumbs I'd seen at home on a California Cobb salad. It was so dense it resembled a hunk of butter, coursing with violet veins.
For the wedding, Gwendal also wanted Salers, a cheese from Cantal with an almost peppery after-bite. It is made in huge tomes that, when you cut a slice, leave crags as in the side of a cliff. Monsieur Gilot kindly suggested a milder entre-deux (literally, "in between"), but Gwendal held his ground.
As a last choice, we took a tomme de chèvre frais, a round of fresh mild goat cheese the color of newly fallen snow.”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

“Le brie, aimé par les riches et les pauvres, prêchait l'égalité avant qu'on ne l'ait jamais imaginée possible.”
― François-Joachim Esnue-Lavallée

“So many different kinds of fruit and vegetables! Eggplants of all sizes, in every shade of purple, white, and black! Dozens of onion-scented things that weren't the traditional farmhouse variety: leeks, scallions, long green onions, calçots, chives... Ten different kinds of peaches! Remi felt drunk on the sweet, sugary smells that wafted up from the fruit as the sunlight hit it.
He almost fell to the ground when he came to the fromageries.
The combination of fine cheeses being sold from those booths was too much for his refined nose, which was already a thousand times more sensitive than a normal rat nose. It was like he was eating by breathing, like he was swimming through an ocean of fromage.”
― Elizabeth Lim, A Twisted Tale Anthology