Our hillside aging cave houses our cheeses while they develop flavor and texture. It contains four aging rooms that each have their own climate to facilitate the aging of hard cheeses, stinky washed rind, blue cheese, and soft ripened. Aging is a critical and long process for cheese. Our youngest cheeses are 2 months when they leave the cave- others we keep for up to 2 years! Learn more about aging and our natural rind cheeses during one of our cave tours.