The chilly stone caves beneath Formaggio Kitchen's Cambridge store hold hundreds of pounds of cheese, from 80-pound wheels of Comté to delicate-rinded blues to small logs of Belgian goat’s milk cheese destined for their in-house aging program. Go spelunking with Tyler, FK’s cave manager, and Matthew, our resident cheese science buff, and explore the science and secrets of our caves. You’ll head underground with them to view and discuss the crucial role these temperature- and humidity-controlled rooms play in cheese aging, storage, and maintenance, and round out the lesson by tasting a few examples of what you’ve learned. Be prepared for cave-like conditions by wearing a sweater or light jacket and shoes that can get a bit wet.

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Photo by Paul Lewin