Quotes About Goat Cheese

“Her hand is close to my arm. My options are limited. I can't run away. I can't handle this.
I lose myself in food.
The rich, wet texture of melting chocolate. The way good aged goat cheese coats your tongue. The silky feel of pasta dough when it's been pressed and rested just enough. How the scent of onions changes, over an hour, from raw to mellow, sharp to sweet, and all that even without tasting. The simplest magic: how heat transforms.”

— Jael McHenry

“I have always wanted to open up a brewery slash goat farm. Brew some beer, make some goat cheese, but that's kinda dreamy.”

— Adam Lamberg

“I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.”

— Cecily Strong

“Offers come all the time, but I'm pretty particular. I really have to be wowed by a character I encounter in a script, or a storyline. I really do need to feel inspiration, otherwise I'm just happy planting perennials and making goat cheese.”

— Vera Farmiga

“I am pretty much gluten-free; I barely ever eat bread, and the only dairy I eat is Greek yogurt and goat cheese.”

— Ronda Rousey

“Reminded of what a diet really is, I began eating more slowly, being more conscious of when I was full. I started to enjoy my buckwheat bread with goat cheese and pureed butternut-squash soup as a response to real hunger.”

— Kate Christensen

“If you are anything like me
Clever, fond of goat cheese, and devilishly handsome
then you have undoubtedly read many books.”

— Brandon Sanderson

“Gale spreads the bread slices with the soft goat cheese, carefully placing a basil leaf on each while I strip the bushes of their berries. We settle back in a nook in the rocks. From this place, we are invisible but have a clear view of the valley, which is teeming with summer life, greens to gather, roots to dig, fish iridescent in the sunlight. The day is glorious, with a blue sky and soft breeze. The food's wonderful, with the cheese seeping into the warm bread and the berries bursting in our mouths.”

— Suzanne Collins

“We make the beet salad by steaming the beets until soft, about thirty minutes, plunging into cold water, and removing the skins. After cutting the beets into small cubes, we toss them with a vinaigrette of orange juice, vinegar, olive oil, and shallots, adding crumbles of goat cheese and green onion, for color and taste and crunch, at the end.”

— Christina Baker Kline

“I would imagine that Bret would taste like a warm goat cheese, and Jemaine would taste like harvati with dill. Hmm ... I'm hungry actually.”

— Kristen Schaal

“Goat cheese ... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on miserable hardscrabble earth was actually superior to the magnificent creamy cheeses of the noblest dairy animals bred in the richest green valleys of the earth.”

— Russell Baker