Life is a dish best served cheesy

Life is a dish best served cheesy I was trying to explain my new cheese fondue conceptuarant to some business minded colleagues but they didn't seem to understand what I was fonDUEing. Did you get that? That was a joke statement. But seriously, when this fondue thing takes off, it will take off. This is a cheese on cheese fonduery concept. You take a piece of asiago or pecorino or some parm stravecchio and dip it into a soft pool of gruyere, fontina and gouda blend. Can you taste the cheesiness? For a palette cleansing agent, 86% cacao chocolate of course. As if there were any other options puh-leeeeeze. I'm thinking dessert is going to be cheese based. Taste this in your mind if you dare: a wedge of sweet dubliner to dip into a half flat of room temp brie or mascarpone. I bet your brain tastes so good right now, flowing with double cheesy goodness.