Sue Spitulnik

Flash Fiction and personal thoughts



Cheese Please

It’s National Cheese Lover’s Day. The information for this day says there are over 1400 different types of cheese. Wow! I would have never guessed that. Maybe I should pay closer attention the next time I walk through the cheese section at the grocery store. (Wegman’s, here in western New York state! Lucky me!)

My taste buds were imagining a Swiss and mushroom omelet for breakfast,  the American toasted cheese sandwich for lunch (with tomato soup), and the baked Brie and raspberry jam that the neighbor serves when we play cards. I use blue cheese,  Asiago, or 5 year aged extra sharp cheddar each morning when I make my husband’s salad that he takes to work for lunch. Cheese can enhance any meal, any time of day.

Next time you get to peruse a salad bar, check out the number of cheeses, and don’t forget the cottage cheese that is sometimes in with the desserts. So many cheeses, so little time. I think I need a snack.


We Eat That on Purpose

Do you like moldy cheese?  Not the kind that isn’t supposed to be discolored, but that beautiful blue color we look for on purpose to add to the Italian dressing on a tossed salad; you know, that costs anywhere from seventy-five cents to almost two dollars extra in a restaurant.  My husband and I do.  We also go to the public market to get a good deal on five-year old extra sharp cheddar cheese.  Yum.  My kids call it “stinky feet” cheese!

One advantage when you like moldy blue cheese comes when you are at a large party at a convention center or other large party place. It’s usually the cheese on the big cheese and cracker tray that is chosen least, so you can get your fill without a fight.  The only problem is it sometimes leaves a sour lingering aftertaste in your mouth.  The solution to that is another glass of good wine.  After all, it is a party.

I’m an old-fashioned wife, I still get up every work day morning with my husband and make his lunch while he showers.  It is always a salad; we buy those ingredients at the public market too.  The topping changes each day.  It could be tuna, beef, salami, left over Chinese, herring, salmon, chicken, whatever protein I can come up with.  The dressing is most often a homemade balsamic vinaigrette.  The cheese is alternated, Blue one day, and sharp cheddar the next.  He’s not a fussy man, and will eat most anything, that’s a blessing.  The only time I hear a complaint is when I forget the moldy cheese, or the onions!

Website Powered by

Up ↑