Cheese Blog

Aging cheese isn't a passive process. To successfully ripen their wheels—and take care of a substantial investment in time and money—cheesemakers spend as much time in their caves as they do in their make rooms.

In the first entry of a new Cheesemaker Roundtable series, we polled our cheesemakers on how their milk changes through the seasons, and how that affects the cheese they're making right now.