You might be able to tell that Jefe wrote the text as mine might have been less about the cheese and more fangirl squeeling about meeting THE Mateo Kehler.
The flavor of the batch is just as amazing as I remembered. A mix of sweet pineapple and a brothy saltiness to it that makes me want to break off giant hunks off the display for a snack (I don't of course, that's what backstock is for). I haven't tried the beer that our beer buyer picked out for it yet, but I'm a big fan of the Smuttynose Old Brown Dog Ale so I'm looking forward to it.
I can't possibly say enough nice things about the people we've met and worked with at Jasper Hill. I have had a number of chance encounters on my cheese journey so far that have led to such exciting experiences including taking a class on domestic cheeses from a guy named Vince at Formaggio Kitchen. Vince now works at the Cellars at Jasper Hill and was my lovely and patient contact while planning this trip. It was Vince that first gave me the speech about these two guys in Vermont making some of the best cheeses you were likely to find. So it's fitting that he appears there on the end (on the right) of our sign. I'm looking forward to many more trips up to the Cellars "gain a palate" for the different flavor nuances!