Gruyere Cheese Quotes & Sayings

Then he saw them. The gulls. Out there, riding the seas.
What he had thought at first to be the white caps of the waves were gulls. Hundreds, thousands, tens of thousands... They rose and fell in the trough of the seas, heads to the wind, like a mighty fleet at anchor, waiting on the tide. To eastward, and to the west, the gulls were there. They stretched as far as his eye could reach, in close formation, line upon line. Had the sea been still they would have covered the bay like a white cloud, head to head, body packed to body. Only the east wind, whipping the sea to breakers, hid them from the shore. — Daphne Du Maurier

We the chefs have a responsibility to learn about the chemical makeup of food! — Joel Robuchon

It was becoming more and more difficult for me to decide to do anything in those last days. And when I eventually did decide to do something, such as packing a suitcase, I only dragged all my grubby, expensive clothes out of the bureau and the closet and spread them on the chairs and the bed and the floor and then sat and stared at them, utterly perplexed. They seemed to have a separate, mulish identity of their own that refused to be washed and folded and stowed. — Sylvia Plath

Scholes was playing tiki-taka football when nobody in England knew what it was. He was another of those players, like Denis Law or Bobby Moore, who at 15 probably looked as if he wouldn't make it. Too small, you would think - can't run, dumpy little ginger nut - but then the ball would come to him and he would dazzle you. He was the best footballer in that Manchester United midfield, better than Ryan Giggs and Roy Keane. — Harry Redknapp

The fact is, I love to feed other people. I love their pleasure, their comfort, their delight in being cared for. Cooking gives me the means to make other people feel better, which in a very simple equation makes me feel better. I believe that food can be a profound means of communication, allowing me to express myself in a way that seems much deeper and more sincere than words. My Gruyere cheese puffs straight from the oven say 'I'm glad you're here. Sit down, relax. I'll look after everything.'
- Ann Patchett, Dinner For One, Please, James — Jenni Ferrari-Adler

When it comes to women, get your life together first. Put on your own oxygen mask first. Figure out who you are. Mature. And then go find somebody to share that life with. — Elizabeth Gilbert

When Miss Petitfour made a fancy salad, Minky watched the way the lettuce leaves bent under the slight weight of the Parmesan; when Miss Petitfour had cheese toast for tea, Minky noticed how the cheddar melted into every little crevice and crater of the toast. She licked her whiskers greedily when Miss Petitfour lowered her hand to feed her snippets and smidgens, pinches and wedges, slices and crumbs. Minky loved all cheese--Swiss cheese, Edam cheese, Gruyere and Roquefort, Brie cheese and blue cheese, mozzarella and Parmesan, hard cheese, crumbly cheese, creamy cheese, lumpy cheese. Minky even had a cheese calendar that she kept with, which Miss Petitfour had given to her for Christmas. Each month there was a big picture of a different kind of cheese in a mouthwatering pose: blue cheese cavorting with pears, cheddar laughing with apples, Gruyere lounging with grapes, Edam joking with parsley. — Anne Michaels

Coraline's father stopped working and made them all dinner.
Coraline was disgusted. "Daddy," she said, "you've made a recipe again."
"It's leek and potato stew with a tarragon garnish and melted Gruyere cheese," he admitted.
Coraline sighed. Then she went to the freezer and got out some microwave chips and a microwave minipizza.
"You know I don't like recipes," she told her father, while her dinner went around and around and the little red numbers on the microwave oven counted down to zero. — Neil Gaiman

There's really no reason to rehash something that you've already seen. — James Wan