One of the biggest hits in my World Cheese Tour class last week was Deer Creek’s Imperial Buck, a four-year-old bandaged Cheddar from Wisconsin. It was so creamy, so mellow, so well balanced between savory and sweet. My experience with traditional bandaged Cheddars is that they rarely improve after 18 to 24 months. They start to dry out and lose their allure. How did this cheese manage to stay so moist and inviting for so long?