Our cheese cave is not more than an aging outbuilding where we try to mimic the temperature and humidity ancient caves develop in Europe. We still call it a cave because we love the extra mystery the name cave gives to the whole process. There, the conditions are essential for cheese ripening. Soon after Fabian make the cheeses, he brings them to the cheese cave where they are placed on wooden boards during their ripening process which takes at least two months and all the way to six.
Fabian, our cheesemaker and affineur (French for cheese ripener.) turns and brushes each wheel when needed until flavor develops to the fullest. The process of aging on wooden boards, is an age old method that helps the development of our natural rinds. These rinds free of wax or plastic give our cheeses the uniqueness in their flavor and textures.