The opulence, the music, the gouty food -- all start to cloy my senses.
-- Jeffrey Tayler, "The Moscow Rave part two: I Have Payments to Make on My Mink", Atlantic, December 31, 1997
I use orange and lemon zest in the recipe and a drizzle of soured cream at the table to take away its tendency to cloy.
-- Nigel Slater, "Cream tease", The Observer, December 14, 2003
The soft Orvieto Abboccato has just enough sweetness to please but not to cloy, a friendly character that tempts one to linger over a second glass.
-- George Pandi, "Orvieto's pleasures deserve to be savored like its wine", Boston Herald, July 18, 2004
