Quoting: Clifton Fadiman on Cheese

By: Michelle Buffardi

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Classic Swiss Fondue. Photo by Timeless Gourmet.

“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.)

Lobster Macaroni and Cheese. Photo by The Passionate Cook.
Russian Leek and Cheese Bread. Photo by The Knead for Bread.

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.

Burrata cheese (with roasted tomato on crusty bread). Easily the most amazing stuff in the world. Photo by

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.

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