Quoting: Clifton Fadiman on Cheese

By: Michelle Buffardi

Related To:

“Cheese: milk's leap toward immortality.”

—Clifton Fadiman, US author, editor, & radio host (1904 - 1999)

So true, Clifton, so true.

I once tried to become a vegan. Don't ask me why, instead ask me why I failed. Here are several reasons:

Classic Swiss Cheese Fondue (You've been staring at the photo above. I know you have.)

White Truffle Macaroni and Cheese

Homemade Fresh Mozzarella

Lobster Macaroni and Cheese

Lemon-Rosemary Marinated Goat Cheese

Cheese Sandwich Souffle

Russian Leek and Cheese Bread

Homemade Goat Cheese

Paneer with Spinach

Honey Glazed Fried Manchego Cheese

And the most important reason of all: Burrata cheese. I am the world's worst vegan because of this luscious, creamy-in-the-middle, expensive-but-worth-it cheese.

I could go on. Plus, I didn't even get into the myriad ways you can devour cheese for dessert. And no, it's not just cheesecake. Do you see why I couldn't survive on soy cheese? I barely lasted a week.

Next Up

Sifted: Mulberries, Wine Kegs, Quick Smoking Shrimp

Sensational Sides: Cheese-Filled Summer Side Dishes

All winter long I fill my side dishes with cheesy, gooey goodness. From cheesy roasted vegetables to cheese-filled pastas and casseroles, it's a go-to ingredient fit for comfort food-filled months. But with the warm weather approaching, I'm not giving up one of my favorite forms of dairy. These summery side dishes have enough cheese to satisfy my cravings without being too heavy.

Devour

Quoting: Clifton Fadiman on Cheese

Related To:

“Cheese: milk's leap toward immortality.”