There is an Italian cheese that’s good because it’s aged in a cave with constant humidity and temperature. Why can’t these conditions be replicated in another part of the world using technology and science?
In: Earth Science
They can, and they are. For example there are cheddar cheeses matured in the caves near Cheddar in Somerset, but most cheeses and even cheddars are aged in temperature and humidity controlled fridges. They’re even called “caves”.
A natural cave is simply a natural humidity and temperature stable environment. Doing the same thing in a built room is no different, and exactly how any hard cheese it’s made.
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