Fresh curd, week 0
No rind yet. Mild, soft, sold as-is if you want it this young, most people don't.
Four stages, one shelf
Aged on purpose, not by accident.
Every wheel on this shelf is the same cheese at a different real age. Rind color and texture change on a schedule, not a guess, and we can tell you the exact week any wheel you buy has spent aging.
Cave holds steady at 55°F, checked twice a day.
The four stages
Same wheel, four real points in the schedule.
Rind developing, week 4
The surface starts to firm up and color. Still too young to sell.
Aging, week 8
Rind has real texture now. This is where flavor actually starts developing.
Ready to cut, week 12+
Full rind, tested and ready. What we actually sell by the wedge.
Shop wheels
See what's ready this week, by weight and by wedge.