Homage to Fromage ?
                                      or
                      To Brie or not to Brie...

     For a salad delightful of the green-leafy sort
     crumble in Blue Cheese, Feta, or Roquefort
     or add them to a dressing thick and creamy
     to your avocado, chick-peas, and tomatoe... mmm, dreamy !

     To make a fondue... into the pot: Cheddar, Gruyère, or Swiss...
     a bit of wine, and cherry liqueur; salt, pepper to taste
     Use fork or tong with breads or meats... or perhaps skewer all this...
     creamy, delightfully rich morsals... to add inches to the waist

     Pizza, pizza ! that calls for Mozzarella !
     add pepperoni, ham, olive, "shroom" in the pie crust dishy
     with Parmesan or Romano sprinkled liberally on top
     and I'm in Heaven, dining... ( sans fishy !!! )

     To snack on an outing with wine, bread, and thee
     wedges of Colby, Cheddar, Gouda, Camembert, and Brie
     Or if sandwiches are want to be made ( with mayo and mustard ) instead
     add Provolone, Jack, Colby, Fontina, or Muenster to your favorite bread

     Queso Asadero for nachos, Cottage Cheese with fruit or alone,
     cannaloni with Ricotta, Asiago with bagels for your appetite edge to hone
     The list goes on... Gorgonzola, Edam, Limburger, Hazarti...
     Jarlsberg and Curado... Bring them all ! Let's have a PARTY !!!

     : Bobby Nichols 10/9/2003