Cheese Poetry
Have the poets really been silent? Got a cheese poem? Send it in.
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A poet’s hope: to be,
like some valley cheese,
local, but prized elsewhere.
W. H. Auden (1907 – 1973)
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Sonnet to a Stilton Cheese
Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I-
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading ‘Household Words’,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.
W. K. Chesterton (1874-1936)
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Swiss Cheese
I never thought the moon
looked like Swiss cheese.
From Pennsylvania it’s merely
a cloudy marble brushed
with blue. But if I ever
saw a moon sandwiched between
rye and honey-baked ham,
I would spread sunny yellow
mustard atop
and give you a taste
of my universe.
-Wes Ward
Wes Ward is a teacher of poetry-and more-at Big
Spring High School in Newville, Pennsylvania, an
agricultural community.
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CHEESE STORM
The first flakes fell before Barnaby’s opened for breakfast.
Farmers flapped their hats.
Early laundry whitened on the lines.
A housecat lapped her powdered back and bit herself.
Hiding under fenders, dozing on the picnic tables in the
shelter house or watching from the ends of drains, cats
had made up their minds.
Woodwork sighed mice by the million.
Children sledded on the hill behind the Home, tossed balls
to the dogs, and barefoot made great men.
Tommy Jacob made a Lincoln.
Noon the drifts began to sweat, the drains ran whey, and
the great men wet with buttermilk fed many happy cats.
Chris Clendenin
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AMONTILLADO
A year in the basement
and you can hear the roots continue
netting the four gray walls
a year growing darker in knitwork
The toadstools don’t gain a glow so much
as the seepage in the air around them
blackens the background for contrast
and the wine and Time in the same relation
The pipelengths forget if what face scampered
through them gluts them now; the bulb
imploded months ago, what are these flickering
moths in the corners?
Mold on the brie, the bleu, the brick.
A year in the basement: a year in the hole
beneath a man and woman
The wind: a moan
through the swiss cheese.
Albert Goldbarth
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To add to your collection a book of 36 poems on a selection of French cheeses
Enjoy
David Nutt
http://www.goodybastos.blogspot.com <—I've reworked some famous poems to be *about cheese*
Hi I love your website, I would like your input on mine! Our websites are similar!
cheeseandpoetry.webs.com
Love Note to Reggiano
Oh Reggiano Parmigiano
I adore you
the sound of your name
purrs upon my lips
I love the taste of you
salt smoky and slightly wicked
on my tongue
and the way you tremble
crumbling beneath my teeth
Plain old pasta isn’t good
enough for you, delicious darling
you are meant to be slowly savored
with a voluptuous Anjou pear
or perhaps a pomegranate from Shiraz
or sweet tangerines from Cadiz
But maybe best of all just you and me
by moonlight, mi amore
with tiny sips of Sauvignon
to celebrate so savory
a consummation
— Judith Toler
Ode to Camembert
I worshiped my creamy Camembert
I eate it daily without a care
That is, until I found a hair!
Oh sweet dairy delight,
Without your presence
my sandwiches would be
naught but buttery messes,
leaving my tastes lingering
for that which would make
my breakfast desires fulfilled.
How would my baked potato pies
be anything more than starchy pastes,
crumbling at will, without your
foundations to hold it still.
How would my pastas
become a heavenly delight,
Without your subtle
yet undoubtedly distinct
creamy textures and tantalizing aromas.
Unhealthy they brand you,
With the thinkness of blame
from the grossly overweight
placed squarely on your
innocent shoulders.
But no, i dub thee
bringer of delight,
Without which only a life of
uncreamy sensations,
And poor culinary ventures
would await.
Forever you will be in my heart,
for no matter what you are called,
And however you are framed,
I call thee blessed, cheese;
Food of no ill blame!
formaggio formaggio
where for art thou formaggio
doth thou dribble on thy whiskered chin
or crust upon thy fingers thin
deliver thy greed with elasticity
sprung from caves in dark duplicity
expand thy gut and burst yon bubble
surely in haste thy waist shall double
and in death’s throe doth Love melt
consumed from a gift to thee was dealt
formaggio formaggio
where for art thou formaggio
——
ALL RIGHTS RESERVED…..for reproduction or any other use, send two respectable pieces of Parmigiano Reggiano, one chunk of Havarti and no less than 5.725143 ounces of Chèvre….preferably w/ herbs
The cheese-mites asked how the cheese got there, And warmly debated the matter; The Orthodox said that it came from the air, And the Heretics said from the platter. They argued it long and they argued it strong, And I hear they are arguing now; But of all the choice spirits who lived in the cheese, Not one of them thought of a cow.
Sir Arthur Conan Doyle