[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.

Oh, so we are on to chemistry puns, or cheese and chemistry puns? Cheesemestry?

Mercaptan's Log - Stardate 28810 :- Uhura is still banging them out, the dirty cow.

Ooh, spooky. I think you need to take a look on orange MC, Rosie.