Monday, June 27, 2011

Cheesemaking: "Cave Aging"

Boucher Blue Cheese
When we normally age a cheese wheel, after a certain amount of curing, it is wrapped in candy foil and placed in colder storage.  This wheel spent 4 months in the open (cave-aging) and was never wrapped.

The result is a cheese that is drier and sharper than we normally make.  We are selling these special wheels at farmer's market only.