(GK: Garrison Keillor; SS: Sue Scott; TR: Tim Russell; FN: Fred Newman)
GK: This portion of our show is brought to you by Wisconsin. We're the state that stands for cheese.
SS: (WISCONSIN) That's right. Good, old fashioned Wisconsin cheese. Yellow cheese and white cheese. The basics. We were making the stuff back when California was just a bunch of guys wading around in rivers looking for shiny stuff. But now you've moved on to your Brie and your Emmanthaler and your Pont l'Eveque and goat cheese and cat cheese and whatever the heck else you got going out there. Probably you'd be ashamed to be seen in the supermarket with some ordinary Wisconsin cheddar or Colby in your shopping cart. Just like you'd pass up the Spam for the pate. Same stuff, different label. Well, heck. You go buy whatever you want to buy. Just know that there may come a time when you're shaving the Italian parmesan onto your arugula salad and it's so darn dry and you think back to a time when food really tasted Good, darn it, back when you used to melt cheese on top of stuff. Tuna melts and hamburger melts and au gratin potatoes. That was Wisconsin cheese you were using. Yeah. Next time you want to feel good, go to your grocer or deli and just say, "My name is Yon Yonson. Where's your Wisconsin?" and he'll bring you out some from the back.
GK: Wisconsin. It's the state that stands for cheese.
SS & TR & GK & FN: Stand up, stand up for cheeses
And let the feast begin.
What a friend is Cheeses
That come from Wisconsin.
© Garrison Keillor 2003