That's a gouda Idea, but my cheeseboard is running out of content already

Wendy said pizza retard.

May I remind you that a rolling stone gathers no mozzarella.

Have we processed far enough on this one?

Microsoft would not tolerate further cheese-related punnery - but Applewood.

[Phil] MS were always a bit primula and proper like that.

[Rab] Absolutely, I rang them up to complain, but the lady I spoke to just made fun of me, the laughing cow!

I'll tried to give them a babybel on skype, but the computer gave me a BSoD (Blue Stilton of Death).

[rab] Sorry it took me so long to respond, but I was watching some Danish Blue!

[Phil] Whilst downing a yarg of ale as well, I'd wager.

[rab] Wise words, sir! Wiser than a Derby Sage.

[Phil] Well, a sage should know his Kraft.

I think this is starting to seem a bit cheesy!

[FGZStar] No whey! That same thought occurd to me as well.

When I was a little girl, my mom worked with ribbons and I'd wear them in my hair. Surprisingly, my friend would ask, what's the Beaufort.

At the risk of getting onto a more serious plane I do remember going into a Delicatessen in Georgetown (a suburb of Washington DC, for non-US readers) and seeing a cheese labelled as Double Gloucester - the English version of Cheddar!
Next to it was one labelled as Low-fat Single Gloucester!

[INJ] That would be a cheese plane, then? They do exist, mainly to take molecule-thin slices of rubbery Dutch cheese of the right size to fit on a piece of bread. BTW, what's a cheese molecule properly called? I genuinely don't know. Cheesium?

(pen) There's every molecule under the sun in cheese (maybe not uranium hexafluoride) and some of them are quite big, like vegetable fats (50-55 carbons). On the other hand some are quite small and volatile like butyric acid, the smelly feet pong.

I want to know if at about 4pm, we can sit down and Havarti.