Hi, long time no see! I've been off on vacation in Antigua. Lots to say about that, but I know you are all dying to talk about just the cheese... Slightly bad news on that front. I didn't have any local cheese. The resort seems to import everything they served. We got plums; not the mangoes that were for sale on every corner. We got Gorgonzola; and nothing from the roaming goats herd we saw.
I went to several local markets to search but the only out of the ordinary cheese I saw was canned. Canned cheese. Not aerosol cheese whiz, but tinned like tuna. Weird... Sorry, didn't try it. I was nauseous from a case of Caribbean Itch, besides it's canned. I can get it anytime. Survival stores online have an amazing selection of things you'd be surprised they can can (but can they can a Can-Can dancer? And if they could, would she get unemployment comp?). And just because they can, doesn't mean its good.
What is good? Truffles. Truffles in, on, around cheese? Even better! I had Sottocenere with truffles, very nice. For this cheese it's strong suit is aroma and the truffle dusted rind, otherwise very mild flavor, rubbery texture. As long as you don't allow it to get dominated by flavored crackers, you should be set up for a pleasurable eating experience. I ate mine out of the palm of my hand.