It’s not easy being the big cheese

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’s a slow, difficult process to arrive at an award-winning cheese – you might even need a cheesemonger like Rich Murrillo to guide you – Mateo shares why a taste is all it takes to birth fine cheese-lovers for years to come.