David Wallace: A cheese platter?
Andy: Oui, oui, monsieur. From the Wisconsin region: a nice, firm cheddar. Also from the great state of Wisconsin, an aged parmesan. Here you will find here a cheddar-style spread, which has reacted nicely with the air to form a light rind, which I believe you will find both challenging and delicious. At that point, I would recommend you take a quick trip south of the border to the great state of Illinois where you will find this fine blue cheese dressing. If I may be so bold, it's a lot of fun to let the Goldfish take a little swim in the blue cheese. Bon appétit.
Andy: Oui, oui, monsieur. From the Wisconsin region: a nice, firm cheddar. Also from the great state of Wisconsin, an aged parmesan. Here you will find here a cheddar-style spread, which has reacted nicely with the air to form a light rind, which I believe you will find both challenging and delicious. At that point, I would recommend you take a quick trip south of the border to the great state of Illinois where you will find this fine blue cheese dressing. If I may be so bold, it's a lot of fun to let the Goldfish take a little swim in the blue cheese. Bon appétit.
David Wallace : A cheese platter?
Andy : Oui, oui, monsieur. From the Wisconsin region: a nice, firm cheddar. Also from the great state of Wisconsin, an aged parmesan. Here you will find here a cheddar-style spread, which has reacted nicely with the air to form a light rind, which I believe you will find both challenging and delicious. At that point, I would recommend you take a quick trip south of the border to the great state of Illinois where you will find this fine blue cheese dressing. If I may be so bold, it's a lot of fun to let the Goldfish take a little swim in the blue cheese. Bon appétit.
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