Hi there! So I have had a long history running cheese plants. I ran Big Buddha Cheese for many years. My pheno leaned toward the afghani side though and was very “artificial cheddar cheese” in nose and taste. I tried running several other cuts of uk cheese itself. It always came out bland tasting! Smell would be 100% there. Just tried running Barneys Farm Triple Cheese and same deal. I tried 3 diff phenos and all 3 loud nose no lingering flavor. So I ask you Icmag, who has the genetics where that actual flavor comes through!!?? When i was in A.Dam in 2008 i smoked uk cheese at several spots and almost all of them had that lingering cheesey funky berry thing lingering on the palate. I want and miss it!