This 30 pound raw cow's milk Alpine-style cheese from Spring Brook Farm in Vermont is handmade in a traditional copper vat and washed in brine for one year to encourage the development of beneficial microflora. Crack into one of these big ladies and prepare to be enveloped in her Pina Colada aroma. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter. Tubby is named for one of Brooklyn’s prominent 19th century architects, William Bunker Tubby.
Thirty feet below the street, Crown Finish Caves’ facility was originally designed for fermenting beer. They have taken over the former lagering tunnels of the Nassau Brewery in Crown Heights, Brooklyn, and turned it into a cheese aging facility and NYS licensed dairy plant. With an average year-round temperature of 50 degrees Fahrenheit, the caves also happened to provide the perfect environment for aging cheese! This is a centuries old practice called "affinage," a prominent industry throughout Europe. They receive "green cheese", or young cheese that hasn't developed a rind yet, coming from local artisan producers (as well as from one as far away as Italy,) then it is aged to perfection. The main tunnel is almost full and holds a whopping 28,000 pounds of cheese.
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