Product Spotlight: Cheese Aged in Brooklyn

By Patricia Kusumaningtyas

No matter your opinion about cheese, exploring different types is an exciting way to introduce your taste buds to new, interesting flavors. Some cheeses are easy on the tongue, while some might be an acquired taste. Nevertheless, a good cheese board is an adventure on its own. The Co-op has a wide range of cheese options that will surprise your taste buds. However, the ones that have surprised me the most are the collection of cheeses from Crown Finish Caves.

Located just a few blocks away from the Co-op (at the former Nassau Brewing Company site on Bergen Street near the corner of Franklin Avenue), cheese aging facility Crown Finish Caves brings a local flair to cheese sourced from around the world. Crown Finish Caves sources their cheese from farms as close as New York and as far as Italy and ages them 30 feet below the ground, keeping them from a few weeks to a year. Three of their cheese selections are now available in the Co-op. Smoke Signal, from Grafton Village Cheese Company in Vermont, has a cow-milk base producing a nutty, smoky cheddar-like flavor. The Alpine-style Tubby from Spring Brook Farm inVermont, is a creamier and brighter cheese with a crunchy peanut butter-like rind. And finally, the bold, confident sweetness and saltiness of Natural Bufarolo comes from a water-buffalo milk base from Quattro Portoni in Bergamo, Italy.

My favorite way to enjoy these cheeses is to sample them on plain crackers and put their exciting flavors in the spotlight. Another way to enjoy these cheeses is to melt them on top of a crunchy, plain toast and combine them with ingredients that enhance their flavors. My favorite combinations are the Bufarolo with balsamic vinegar and basil, and the Smoke Signal with a light honey drizzle and thyme. You can find more ideas on the Crown Finish Caves website. However you choose to enjoy them, these cheeses will be a highlight of any snack or meal.