Quoting: Clifton Fadiman on Cheese

Classic Swiss Fondue. Photo by Timeless Gourmet.

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

Homemade Fresh Mozzarella

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese. Photo by The Passionate Cook.

Lobster Macaroni and Cheese. Photo by The Passionate Cook.

Lemon-Rosemary Marinated Goat Cheese

Cheese Sandwich Souffle

Russian Leek and Cheese Bread

Russian Leek and Cheese Bread. Photo by The Knead for Bread.

Russian Leek and Cheese Bread. Photo by The Knead for 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.

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

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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