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Comstock’s – Curd Your Enthusiasm: Cheesemaking in the Capital Region gets better with age

Cheers to friends at The Cheese School for pointing this out today!

Tucked in the back of a local restaurant in downtown Winters is a nondescript room revealing an enticing view: floor-to-ceiling shelves packed with 10-pound wheels of cheese.

“One of the things we’re playing around with in here is how many different types of cheese we can age in one aging room,” says Danny Turkovich, cheesemaker and founder of Winters Cheese Co., which ages a dozen or so varieties, including Caerphilly, gouda and sage cheddar, at Preserve Public House.

Winters Cheese Co. ages its goods in a back room at Preserve Public House, a local restaurant.

The company is part of a small but growing contingent of cheesemakers in the greater Sacramento region. As consumers’ taste for artisanal cheeses has increased, so too has the supply. Some liken the artisan cheese industry to the state’s wine industry decades ago. Others, like Seana Doughty, see an even more apt comparison to the growth of California’s craft beer industry in the past 20 years.

via Comstock’s – Curd Your Enthusiasm: Cheesemaking in the Capital Region gets better with age.


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