Classic Swiss Cheese 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.)
White Truffle Macaroni and Cheese
Lobster Macaroni and Cheese. Photo by The Passionate Cook.
Lemon-Rosemary Marinated Goat Cheese
Russian Leek and Cheese Bread. Photo by The Knead for Bread.
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.
Burrata cheese (with roasted tomato on crusty bread). Easily the most amazing stuff in the world.Photo by Proud Italian Cook.
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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