For the collaborators, the goal was clear: bring a wholly original regional product to market by creating a local cheese infused with the complexities of a local beer.

But which cheese and which style of brew? This past January, 16 different prototypes for “Bathed in Victory” cheese were made at the creamery; four months later they were ready for tasting. Read on for what happened next...

Story by Laurel Miller, words and pictures by Josh Kramer