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Cheese Underground: The New Age of American Aging Cellars

Credit: Cheese Underground

Read my review of Roelli’s Red Rock here.


“Eight years ago at a Wisconsin cheese industry meeting, a presenter who had studied cheesemaking in Europe used the word “affinage.” No one around the table, including me, knew what the word meant. Today, not only do Wisconsin cheesemakers recognize the term, they’re putting an innovative twist on an Old World tradition by building modern aging cellars and creating American Originals to rival the best cheeses coming out of traditional European aging caves.”

full story via Cheese Underground: The New Age of American Aging Cellars.


One comment on “Cheese Underground: The New Age of American Aging Cellars

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