Blog

News from the creamery

New cheeses, recipes and pairings, notes from the cave, and what’s happening on Halbert Lane.

Same family, same cheese, a new name. Here’s what’s changing and what isn’t.

Cave-aged cheese ripens underground, where steady cool temperatures and natural humidity build deeper, nuttier flavor. Here’s how it works.

Where cheese ages changes how it tastes. A plain-English guide to caves, cellars and coolers, and why a true underground cave is so rare.

U.S. rules require cheese made from raw milk to age at least 60 days. Here’s what that rule says, why it exists, and what it means for flavor.

Keep good cheese tasting its best: what to wrap it in, where it goes in the fridge, how long it lasts, and what to do about mold.