Cave aging adds earthiness and complexity to a cheese. Vinters call it terroir or “of the land”. Every cave has its own distinct qualities 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. The terroir is imparted to the cheese through the humidity in the cave.
This white cheddar is cave aged in southwestern Wisconsin for 6 to 9 months. As the cheese passes through your mouth, each set of taste buds will receive a slightly different message. A complex cheese to savor with your favorite wine – either red or white.
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