The New Age of American Aging Cellars
In the past, many American cheesemakers didn't know what the word "affinage" meant. Today, it's revered as an absolute art, and Cheese Underground has ventured to Roelli Cheese of Wisconsin to view their caves.
Built into bedrock with 10-foot concrete walls, the modern Roelli Aging Cellars are 60-by-45-ft and 90 percent below grade. The cellar is made up of three distinct curing rooms, each designed for Chris' different masterpieces. The temperature naturally hovers around the ideal temperature of 50 degrees, with help from modern radiator pipes.
Photo by Jeanne Carpenter