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.
But the market for this sort of thing is fairly niche and the fact the cheese aged in some special cave for a long time is part of the appeal. It creates an inherent exclusivity. The producers of these types of products have often gone to a lot of effort to market the uniqueness of their product. Whether the demand generated is rational or not is a separate debate.
On the flip side: nobody wants to pay through the nose for mass produced lab aged cheese churned out by some mega corporation, even if it’s identical by the time you’re chewing on it.
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