Cheese Caves

Tue, Sep 25
“I have a hard time looking at cheese strictly as art. It is more than art. It is life. Cheese is alive. In our cave we look at each wheel like a living breathing organism. Each cheese has a birth that is the cheese making process. But birth is just the beginning. Cheese aging or the art of affinage is the child rearing of the cheese world. An Affineuse’s loving care guides the flora of cultures in the paste and on the surface to develop a flavors with greater depth, complexity and vibrancy. Textures are developed and carry flavors in different manners.Like with children, success of cheeses are nature and nurture. With solid genetics (cheese making) and good parenting, schooling and life experiences (affinage/aging), you can have an adult cheese that is unique, healthy and an expression of nature, art and culture. With bad or negligent cheese aging, even the best cheeses can wind up in prison. Antonia is a wonderful parent to her little baby cheeses and sheperds them into adulthood with all the TLC of the best artisans in the world.”-Matt Caputo, ACS Certified Cheese Professional

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314 West 300 South, Salt Lake City, UT 84101
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