The Art and Science of Aging Cheese

The Art and Science of Aging Cheese
It’s also slow work. Cheese takes time to age, after all. Much of it comes down to faith and patience. Stockinghall Cheddar
Crystal Shi
Updated:
NEW YORK—In Hunters Point, Queens, in a building tucked among derelict warehouses and factories, remnants from the Long Island City neighborhood’s industrial past, hundreds of wheels of cheese are quietly coming of age.
They sit silent and still, but imperceptible to the human eye, they’re bustling with activity. Whole communities of living microbes—mold, bacteria, yeast—are busy at work on their surfaces. Human hands fuss over them, too, intervening to flip, brush, or wash them every few days. With time, the cheeses grow rich with flavor.
Crystal Shi
Crystal Shi
Home and Food Editor
Crystal Shi is the home and food editor for The Epoch Times. She is a journalist based in New York City.