Its not easy being the big cheese
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This thousand-year-old protein continues to delight the palettes of artisanal cheese-loving patrons. But how do cheese makers Mateo and Andy Kehler, owners of Jasper Hill since 2003, keep up with so many mass-produced options on the shelves? Though it\\u2019s a slow, difficult process to arrive at an award-winning cheese \\u2013 you might even need a cheesemonger like Rich Murrillo to guide you \\u2013 Mateo shares why a taste is all it takes to birth fine cheese-lovers for years to come.
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