Vintage Cheese
My eyes scan over the table.
My taste buds begin to perspire.
There’s so much food here on offer,
so I wonder what I’ll desire.
There are some beautiful salads.
There’s carrot, corn and green peas,
bar-be-cue meat to perfection,
and a platter of selected cheese.
There are prawns cooked in their shell,
paté, salami, olives and chips.
There’s my favourite dried tomatoes;
dry biscuits and all kinds of dips.
I’m ready to make a selection.
My craving helps me with ease.
I bi-pass the foods of sensation,
for an entrée of Vintage Cheese.
I could have tried Camembert first,
but its flavour just never agrees,
and why would I ever want Blue Vein,
when the platter holds Vintage Cheese.
Swiss has a nice nutty flavor;
cheddar’s soft with flavour so light.
Pecorino, Romano, are for cooking,
but Vintage is cheese with a bite.
It must be made out of whole milk,
and it has to be seven years old.
There must be mould on the cheesecloth,
and it must be the colour of gold.
One chop; two prawns and tomato,
lettuce, onion, beetroot will create,
a very bland meal, at a bar-be-cue,
without Vintage Cheese on my plate.
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