Thanks everyone. I've had a super-aged Banon in France -- it was so intense, I almost couldn't eat it, but the restaurant had brought it to me since it was my honeymoon, so I had to. I'll never forget it!
When I did my Pennsylvania trip, I was talking to an Amish cheesemaker who had a straw hat, and I mentioned that some cheeses actually used straw. Since he can't exactly google, I said that I would do some research for him.