Andy: Pardonnez-moi, monsieur. I took the liberty of preparing for you a cheese platter, which I will place here on the eastern wall of the conference room.
David: Cheese platter?
Andy: Oui, oui, monsieur. From the Wisconsin region, a nice, firm cheddar. Also from the great city of Wisconsin, an aged parmesan. Here you will find a cheddar-style spread, which has reacted nicely with the air to form a light rind, which I think you'll 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 appetit.