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Our cave features 5 individual aging caves that we age our cheese in. All Raw Milk cheese, by law, has to be aged a minimum of 60 days. In Europe, cheese makers are still using the same caves they have used for centuries. Cave aging adds earthiness and complexity to a cheese. Every cave has its own distinct quality based on the mineral content below the surface of the landscape. The constant temperature and humidity in a cave make it the perfect place to age cheese. Our caves are also available for tour if you so desire.