"Cheese is milk's leap toward immortality" (1955? 1957?)

[Bapopik at AOL.COM]

Did Clifton Fadiman say this famous food quotation first? I can't open the
NY Times 1955 citation. Fadiman has two quotations (less memorable,  IMHO) in
the Yale Book of Quotations, but not this one.
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(GOOGLE NEWS ARCHIVES)

_New Volume Gives Details Of All Cheeses_
(http://select.nytimes.com/gst/abstract.html?res=FB0616FB3D5F117B93C1A9178AD95F418585F9)
$4.95 - New York Times -  Nov 3, 1955
Yet It remains Cheese, milk's leap toward  immortality.'' With consumer
interest m Cheese constantly growing,  "the Complete book Of Cheese" is assured a
warm ...
...
_New Volume Gives Details Of All Cheeses_
(http://select.nytimes.com/gst/abstract.html?res=FB0616FB3D5F117B93C1A9178AD95F418585F9)
$4.95 - New York Times - Nov 3, 1955     In the introduction, Clifton
Fadiman says: "There is no such thing as a bad Cheese.  ... Yet It remains Cheese,
milk's leap toward  immortality. ...

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(GOOGLE BOOKS)

_Any Number Can Play - Page 105_
(http://books.google.com/books?id=rQyvRgz9E5IC&q="milk's+leap"+i
mmortality&dq="milk's+leap"+immortality&ei=WUO7Rqe-FoWY7wKb2LXdBQ&ie=ISO-8859-1)
by Clifton  Fadiman - 1957 - 404 pages
Yet it remains cheese, milk's  leap toward immortality



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