If so, Scott Walker may just be the man for the job.
The Wisconsin governor wraps up his four-day U.K. visit Friday having largely avoided the glare of the media. At his one public event at the prestigious think tank Chatham House earlier this week, he avoided issues ranging from the Islamic State to unrest in Ukraine to whether he was comfortable with the idea of evolution.
But cheese? He was very chatty about cheese.
In his opening remarks, Walker said that Wisconsin is “one of the largest cheese-makers in the world. It's where we get the cheeseheads from.”
It wasn’t clear how much the audience at the international affairs think tank, upon arrival, knew about cheeseheads -- sadly, there wasn’t a single “cheesehead” hat in the audience -- or indeed of Wisconsin’s proud tradition of cheese-making. But they were certainly well-informed by the time they left.
“If my state was a country, it would rank fourth in the world for cheese production, behind the United States, France and Germany, and just above Italy. One state alone,” he proudly stated.
Walker dished out more facts: “Wisconsin received nearly 40 per cent of the awards at the 2014 World Championship Cheese Contest. Our cheesemakers swept 11 of the 90 classes, taking the top three prizes in each class.”
While he didn’t mention that Wisconsin didn’t win the top prize at the competition -- that went to a Swiss cheese --his enthusiasm for all things fromage was apparent. Over the course of the hour-long event, the governor mentioned the word “cheese” at least 17 times.
Cheese came up so much that several reporters, including this one, prefaced their questions saying that they had a non-cheese question.
When talking about free trade, Walker outlined his position by citing Colby cheese as an example.
“We believe we make it better than anyone in the world but we do not begrudge anyone else trying to make a better cheese. In other words, we say, 'Let the best cheese win'.” he said.
The moderator Justin Webb, a BBC presenter, at one point mentioned Cheez Whiz, albeit in contrast to the “finer cheese products that come from Wisconsin.” Still, given that’s what many Europeans think of when they hear the phrase "cheese from America," it could have stung a proud turophile like Walker.
But he appeared unflustered, proceeding to answer a question on free trade and telling Webb that “We create about 25 percent of all the cheese in America, just in one state alone, and almost half of the specialty cheese.”
Walker may want to schedule his next U.K. trip for May, which is when the village of Stilton hosts its annual cheese-rolling competition, and over in Gloucester, thousands gather to watch cheese chasers voluntarily hurl themselves down a steep hill in an attempt to catch a wheel of a Double Gloucester cheese.