Seriously, guys…22,000 pounds of cheese. How does that happen, is what you may be wondering. Well, it all happened pretty organically.
Two entrepreneurs found out there was a system of underground tunnels in Brooklyn, New York, and also happened to be interested in the process of making cheese. Seems pretty simple, right?
Enter Benton Brown and Susan Boyle; the co-owners of Crown Finish Caves. After being told they couldn’t make cheese, underground, and without animals, Brown and Boyle left if up to the farmers to making the cheese. They focus on aging the cheese. It took off from there.
In their underground cheese facility, they age the cheese, wash the cheese, and take care of the cheese. Kind of sounds nice, doesn’t it?
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