🧀 Confession Time: I Don’t Like Cheese (and That’s Okay)
Let me just come right out and say it: I don’t like cheese.
Not in the “eh, I could take it or leave it” kind of way. I mean really, truly, can’t-stand-it… like, 98% of it.
I remember the moment it happened—a traumatic grilled cheese experience almost 40 years ago. I won’t go into all the gory details, but let’s just say the smell, the texture, and the way it stuck to the roof of my mouth changed something in me that day. Ever since then, cheese has been a hard no.
Now, I’ll make some rare exceptions. Mozzarella on pizza? Fine. Mozzarella sticks? Great. French onion soup? Sure, I’ll take the cheese crust. But beyond that, I’m out. Brie, cheddar, blue, goat, gouda—it’s a firm pass for me. I’ve tried. I’ve really tried. But the taste, the smell, the whole vibe just doesn’t work for me.
Here’s the kicker: I wish I liked cheese. I honestly do. I get hit with cheese FOMO all the time. You scroll through Instagram or go to a party and people are losing their minds over charcuterie boards. There’s melted cheese pulls and grilled cheese close-ups and oozy pasta dishes—and everyone looks like they’re having the time of their lives. Meanwhile, I’m over here pushing the cheddar to the side of the plate like a kid who doesn’t want to eat their broccoli.
But here’s the thing: you don’t have to love every food to be a good cook. Some people don’t like cilantro. Others are iffy on mushrooms or garlic. I don’t like cheese. It’s just one of those things. And while I won’t be posting any gushing reviews of triple cream brie anytime soon, I will keep creating delicious, honest recipes that work for real people. Cheese lovers included.
So if you’re here for flavor, good food, and a no-nonsense approach to cooking—with or without dairy—I got you. Just don’t expect me to rave about mac and cheese. I’ll leave that to the rest of the world.