@AnotherJosh, please feel free to make that thread more than just string cheese theory. 
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Pepper jackâs tone is hot.
Based on my playing my basses must have stinky cheese.
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Câmon guys. This thread is only a couple of hours and 22 posts old, and already itâs getting way out of control.
I mean, everybody knows Gouda is the best cheese, okay?
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Gouda is good enough granted, going with Muenster for itâs goth notes
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Heads (of cheese) are exploding. 
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Out of all the things a thread could devolve into, why am I not shocked that itâs once again food? 
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If only there were a Swiss Buzzer to neutralize the situation.
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R-i-i-i-cola!
Sorry, itâs the only Swiss I know.
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You have, and I commend you for it. However, you have now sparked a different discussion: what kind of unholy pickup configuration is that? 
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Weâre having a pleasant cheese discussion and bass talk breaks out, thatâs new
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Itâs a JHJ. I guess thatâs obvious from the pictureâŚ
Each pickup has a volume control and there is a push-pull to isolate the H pickup for slappy goodness. Onboard preamp as well. This is the Jino (Kenji Hino) Fender Jazz Bass. You can have one of your own for the meager price of $1700. 
The last one that sold on Reverb went for $1850. 
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That bass reminds me of macaroons 
Sorry guys⌠I couldnât help it.
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Here is a bass to make up for it.
A $350 Ibanez I bought to see if I wanted to order a 6 string. This thing is amazing for its price!
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Oregon disagrees 
(old, long cheese rivalry)
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