Yesterday, I asked Jerry to pick up some feta for dinner, and this is the conversation we had about cheese.
J: So, is feta cheese a strong cheese?
Me: Yes. It’s very salty.
J: Is it crumbly?
J: Is it like blue cheese?
J: I think blue cheese is the kind I don’t like. It was white and crumbly. Do you eat it on a cracker?
J: I like extra sharp cheddar cheese.
Me: Me too.
J: Is it like mozzarella?
J: Is it like what they have in a grilled chicken caesar salad wrap?
Me: Yes! (Only, now that I think about it, maybe it’s parmesan. But I think feta cheese could go with a caesar salad…)
J: So you put the brie in the pasta and it melts, is that how it works?
Me: (Puzzled look) It’s feta. It gets a warm but it pretty much holds its shape.
*Or France. Or anywhere else people eat cheese.
*** Jerry would just like to point out that there are BILLIONS OF PEOPLE who do not eat cheese, or dairy products, and that I should stop inflicting my Wisconsinite cultural-culinary standards on everybody.