I love cheese, pretty much all kinds of it. A few months ago, I even decided to try making my own cheese for the very first time. I started with cottage cheese, which seemed like a sensible beginner’s choice. Unfortunately, it didn’t turn out quite as well as I’d hoped. Still, I really enjoyed the process, and I’m planning to give cheesemaking another try soon.
Today, while I was eating a slice of Swiss cheese and thinking about that not-so-successful experiment, my mind started wandering. I began imagining a cheesemaker who’s a very choosy about his ingredients, and before long, the idea for this poem popped into my head.
Sometimes all it takes is one small thought, and one very silly pun, to turn into a poem. That’s exactly what happened here. This is…
A Cheesy Story
I’m Cheesemaker Charlie.
I like to make cheese.
I’m fond of ricottas,
and cheddars, and bries.
Each cheese I prepare
needs its own kind of milk,
to make sure it’s creamy
and smoother than silk.
For string cheese, to help it
stay slender and slim,
I only use milk that’s been
labeled as “skim.”
I try to ensure that
my jack cheese is jacked.
I help it stay shredded
with “low fat,” in fact.
And when I make Swiss cheese,
perfection’s my goal.
So, that’s why I only
use milk labeled “hole.”
— Kenn Nesbitt
