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

Fondues (and Don'ts)

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The Food-Focused Bride: The Making of a Cheese Table

With a few cheeses in mind, my fiance and I went to their New York City location in Chelsea Market where the team put together a selection of some of their favorite cheeses - and mine - so we could come up with six options to serve.