From Cheddar Cheese to Brie
I'm just a lowly cheddar cheese ball, come roll away with me
past gastronomical delights, to taste and smell and see
varieties of cheeses that stretch on across the miles
that vie for the attention of hungry cheese-o-philes!
Some are common kinds of chumps like Jack and Mozzarella
used in down home sandwich shops, or finely sliced on pizza tops.
Then there's the Italian clan for the sophisticated pallet
like Romana and Gargonzola that rank high on the cheese ballot.
European cheeses are delectable, such as Havarti and Guyere
ranging from mild to smoky rich, they have that nutty flare.
On top of the cheesy food chain are most certainly the French
who've made an art of nuance that puffs out their cheesy chests
with Blue de Basse and Camembert, they are among the best.
But the BIG cheese, queen of cheeses, is the creamy, heavenly Brie
mixed with raspberries and chocolate, it's as delightful as can be
eaten with or d'oeuvres or paired with the finest wine
no other cheese is more superb, delicious or sublime.
And yet, some folks still prefer a lowly, cheddar cheese ball
and for them, I truly am the greatest cheese of all!
Written on 11/12/2018
Copyright © Laura Leiser | Year Posted 2018
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