Top 879 Feta Cheese Quotes & Sayings

I got sent some cheese once. I'm not sure if that was saying something about my act, or just because I like cheese.

Everyone prefers some foods over others, but some adults take this tendency to an extreme. These people tend to prefer the kinds of bland food they may have enjoyed as children - such as plain or buttered pasta, macaroni and cheese, cheese pizza, French fries and grilled cheese sandwiches - and to restrict their eating to just a few dishes.

I'm layering away: sauce, noodles, I belong to you, cheese, sauce, my heart is yours, noodles, cheese, I hear your soul in your music, cheese, cheese, CHEESE.

Is the Moon made out of green cheese? No, it's American cheese.

I used to live with two other guys. We used to cook two things. The first one was called 'cheese... thing' and that was where you get something and you melt cheese over it and the first one to guess what it is doesn't have to wash up. That's obviously quite Mediterranean; the other one was less complex. It was just called 'cheese fantasy.' That's where you come in, very drunk, at about five in the morning and find an apple and just pretend there's some cheese on it.

Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.

My specialty was baked potatoes with cheese melted over broccoli. I was also very good at melting cheese on bread.

Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"

I wish sometimes I had a passion for hats and cheese and I could do a fun show about putting hats on cheese.

A whole new thing. A forging of the humble parts of bread and cheese into a greater whole. I call it...a cheese-trap.

I fall down all the time because I'm such a klutz, but I have never broken a bone, and I don't eat milk or cheese ever. I like tofu cheese and soymilk in my coffee and cereal.

I like cottage cheese. That's why I want to try other dwelling cheeses, too. How about studio apartment cheese? Tent cheese? Mobile home cheese? Do not eat mobile home cheese in a tornado.

Naps are the key to relieving stress. When you are working on two hours of sleep, the fact that cheese comes on something when you ordered it with no cheese is enough to send you crying under the covers for an hour.

A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.'

As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.

I was on a bus once, it was in the middle of the night, and I had a box of crackers and a can of Easy Cheese. It was dark, and it was a surprise how much cheese I had applied on each cracker. That's why they should have a glow-in-the-dark version of Easy Cheese. It's not like the product has any integrity to begin with. If you buy a room-temperature cheese that you squeeze out of a can, you probably won't get mad because it glows in the dark too.

On one of the SpaceX flights, we had a secret payload: a wheel of cheese. We flew to orbit and brought it back, so it was the world's first 'space cheese.' It was, in part, a tribute to Monty Python.

I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.

I'm famous for splurging at fast-food places. I'm currently obsessed with Taco Bell's bean and cheese burritos with extra green sauce and extra cheese. Gluttony!

Cheese and jam are really nice. Cheese and apple as well. Cheese and grapes are good.

My spinach feta wrap usage rate is off the charts.

My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long and we don't eat burritos stuffed with everything in the kitchen sink.

Supermarkets and specialist suppliers will have you believe there are great substitutes for cheese. There are not. No vegan cheese tastes anything like decent cheese, and melting cheese might as well be alchemy as far as the vegan cheese industry is concerned.

My mom makes this amazing little snack that, to this day, I still think about. It's pita bread wrapped with melted butter, feta cheese, and cucumbers. That, to me, is still heaven. It's my childhood.

Breakfast is my favorite way to start off the day. This is usually what I order every morning on set: egg whites scrambled with broccoli and a side of well-done turkey bacon. Sometimes I add a bit of feta cheese.

I started a feta cheese company, Euphrates, in upstate New York in 2002.

If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably beyond all record.

Then one day, this kid named Darren Walsh touched the Cheese with his finger, and that's what started this thing called the Cheese Touch. It's basically like the Cooties. If you get the Cheese Touch, you're stuck with it until you pass it on to someone else. The only way to protect yourself from the Cheese Touch is to cross your fingers.

I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.

Orion nodded, then asked, “Dwarf cheese?” “Cheese made by dwarfs.” “Oh,” said Orion, relieved. “They make it. It’s not actually . . .” “No. What a horrible thought.” “Exactly.

Cheese is good. And Britain, despite the grumblings of the French and the outrage of the Swiss, not to mention some plucky challenges from Italy, Austria, and Spain, has some of the best cheese in the world. We're world leaders in cheese.

When I was growing up, I didn't like cheese. I had to wean myself onto cheese.

If we address frankly what is evoked by cheese, I think it becomes clear why so little is said. So what does cheese evoke? Damp dark cellars, molds, mildews and mushrooms galore, dirty laundry and high school locker rooms, digestive processes and visceral fermentations, he-goats which do not remind of Chanel ... In sum, cheese reminds of dubious, even unsavory places, both in nature and in our own organisms. And yet we love it.

The quicker you let go of old cheese, the sooner you find new cheese.

A Dutchman can't easily get away from cheese. I was dropped into a cauldron of cheese when I was young.

They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.

The government was to raise the duty on cheese to 83 percent, an unpopular move that would doubtless have the more militant citizens picketing cheese shops.

You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese-toasted, mostly-and woke up again, and here I were.

I like a cheese and pickle. Nice cheese and pickle on a real old-fashioned bread. Ploughman's lunch.

I've always had a good imagination. If I saw a sitcom, and everything was made out of cheese, I wouldn't go 'What?' I wouldn't get angry. I'd think, 'Right, OK, all cheese? Amazing.'

While it is not always profitable to analogize "fact" to "fiction," La Fontaine's fable of the crow, the cheese, and the fox demonstrates that there is a substantial difference between holding a piece of cheese in the beak and putting it in the stomach.

The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.

At my dinner parties, I like to serve cheese after the main course because you still have red wine in the glass, and it goes very well with the cheese. And that is what they do in France, and I think they set a good example.

The only way to get vegetables at a diner late night is to order the omelette. A feta cheese and broccoli omelette.

Breakfast would be, like, egg whites with tomatoes, turkey sausage and feta cheese. Then for lunch I'd have salmon and spinach or something like that.

Lunch, for me, usually consists of lots of salad and sometimes smoked or grilled salmon, tofu, or feta cheese. I make sure to add a lot of greens to my salad. I accompany this with some dal.

I like all cheese, but my guiltiest pleasure is definitely American cheese.

I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.

Cheese, in any form, is my guilty pleasure. I would rather have a cheese platter for dinner than any meal. There's nothing better!

I will eat everything. Cheese. Mac and cheese. Anything and cheese. I love that stuff.

I snack on sauteed peanuts, a whole fruit, lots of cheese - especially goat cheese - with multi-grain crackers and dark chocolate. These are my weaknesses. I make it a point to eat every two hours.

Cheese is one of the world's great foodstuffs and I speak as someone who would once happily snarf a packet of American-style cheese singles in front of the telly on my own.

People should eat what they like, even if it's some jalapeno and cheese-covered monstrosity with blueberry cream cheese.

Swiss Cheese is a rip-off It's the only cheese I can bite into and miss

I love cheese plates. Though I actually hate cheese plates. Because I can't say no to them.

I'm Greek. My body produces feta cheese.

I don't think I've ever bench-pressed anything in my life. Until about two years ago I swam a mile almost every day. Then I stopped and I lost a lot of weight because my appetite was less. I'm not skinny now - I'm spindly. I eat an extremely simple diet - mostly salmon, avocado, feta cheese, chicken, eggs, peanut butter, blueberries, and quinoa.

Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.

I remember cream cheese in celery, with a sprinkling of paprika, served at my dad and stepmum's 'soirees' in the 70s, where people danced to Slade in long tartan dresses. I'd go down and eat the cheese cubes left over from cheese and pineapple on sticks, because guests would only eat the pineapple.

I could binge-eat cheese - I love any blue cheese. Make it strong; make it deadly.