Maybe 10 or 12 years ago I had one of the most delicious American cheeses I ever tasted, then and now. It was from Louisiana and it was Catahoula. I don't know the producer but I believe it was a small artisanal farm in Louisiana. That cheese was second only to epoisse in my book: rich, unctuous, funky cheese that simply was a powerhouse. It disappeared and I could only find out that the makers had closed shop. Rumour had it they moved to Canada and were looking for a friendlier environment in which to experiment with non-traditional cheeses. Anyone know anything about them? I'd try any cheese they are making now and I'd beg for a return to Catahoula production.