Cheese Caves are the new Wine Cellars?

Wingtip is about to introduce a high-end Cheese Plate this week that features the Berti Italian Cutlery 7-Piece Cheese Knife Set, so cheese has been on my mind. Sunday brunch across the street from a bookstore led to a purchase of Culture magazine (which is about cheese, not culture!). That led to a subscription for the club so we can all learn more about cheese. 

Now I’m reading cheese blogs, and I came across an entry describing tours of the cheese-aging caves at Murray’s Cheese Shop in New York. Naturally, then, the next thought is that we need to have a cheese-aging cave at Wingtip. Done deal, right? 

Not so fast. Today, the New York Times has a point/counterpoint article on the aging of cheese (affinage is the French word for the aging of cheese). The counterpoint, as you can imagine, basically describes it as a "crock". That is a direct quote. 

If we should be keeping fine cheeses in a humidity-controlled and temperature-controlled environment, we’ll do it; if we shouldn’t, we won’t. But just when I got it in my head that we’d have an excuse to build another cave, I’m torn. 

Thoughts?  

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Ami

Wingtip Founder & CEO, Ami Arad is the quintessential modern gentleman. He has distinctive taste, an eclectic style, and dresses for every occasion. Ami developed his vision for Wingtip at a young age; even back in high school where four years of speech and debate meant weekends wearing a coat and tie, he was in his element. Years of working in upscale men’s clothing stores and socializing in cigar shops, coupled with his entrepreneurial spirit, inspired Ami to develop Wingtip, a men’s specialty store and private social club.