Melting

gorgonzola-cheese

The rind of brie is so bitter,

the tang of sharp cheddar I like better.

Oh there is blue and gorgonzola,

but gouda is best to console you.

Feta, camembert and romano

have nothing on the best asiago.

A double G or havarti,

they’re just what’s needed to start the party.

On the counter to age and ripen,

they’ll pair nicely with that pear and melon.

So raise your glass of Chablis and taste that stilton,

because this ode to cheese is now melting.

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