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
Not a cheeseologist, but there are more things that affect a cheeses flavor than just humidity and temperature. Different bacteria and fungi can have an effect on how the cheese is cured. That cave may have a special microbiome that gives it a unique flavor. Also, caves tend to be consistent in their temperature and humidity without external interference, so it’s a reliable way to keep it where it needs to be without worrying about a power failure or somebody messing with the thermostat
Latest Answers