Long ago, underground caves created the ideal environment for aging cheese. … Cave and cellar-aged cheeses ripen in environments naturally more humid and develop rinds on their own, resulting in a dry, moldy crust, and flavorful interiors.
Different Types of Cave-Aged Cheese
- Cheddar. Cheese maturing in the caves at Cheddar Gorge.
- Gruyere. A maturation of Gruyère cheese, Gruyères, Switzerland.
- Manchego. Manchego cheese.
- Grana Padano. A storehouse of Italian cheese Grana Padano.