Digital Paper: Hommage Au Fromage

Image from the Oakland Grilled Cheese Invitational

Aged like my grandfather's wind-up Victrola,
I love the scent of a fine Gorgonzola.

Velveeta's cheap and tastes much cruder.
Substitute a wedge of Gouda.

Cheddar's sharp but eggs taste better
Mixed with salty cheese like Feta;
Add a chunk of warm bologna
Topped with shredded provolone.

Eyes like pearls-- some large, some smaller--
Wink in wheels of Emmentaler.

"Paradise is lost," wrote Milton,
"If you've used up all your Stilton."

Though I'd never go for broke f’r it,
I'd invest in caves of Roquefort;
And if I had euros to spare,
Some shares of Brie or Camembert.

Cheeses love me, yes I know.
For my tummy tells me so.

I planned a feast day in Chicago
While I nibbled Asiago.
When compiling shopping’s roster,
Added in some Double Gloucester.

Chilled six packs of Danish Carlsberg
Taste just great with bites of Jarlsberg.
To make my hors d’oeuvres extra hearty --
Chip dip made from Cream Havarti.

Pizza’s fine with Mozzarella.
Makes a man a happy fella.

Taco’s tasteless? Man, just say so.
Order everything con queso.

Sweets to follow abalone --
Tir’misu con Mascarpone.

Cap the ev’ning’s luscious fare
With port wine, pears and sliced Gruyére.

Appetite such fare appeases --
What a friend we have in cheeses!

©Kerry Michael Wood, 2007

Kerry Michael Wood was a BAWP participant in 1975. He taught English, French, Russian, journalism, basketball, volleyball and other courses that happened to be unstaffed at Menlo School, Ravenswood High, Robert Academy of Istanbul and Woodside High. Retired to Pacific Grove since 1998, he golfs, fishes, blogs, writes poetry and vainly attempts to market his self-published memoir, "Past Imperfect, Present Progressive." He is traveling much these days, trying to adapt his writing skills to special demands and restrictions of on-line publication by playing around on the WritersDigestForum and Helium.com. Check out his web site at www.kerrymichaelwood.com or contact him at kerrywood007@comcast.net