Limestone cave cellar with rows of aging cheese wheels on wooden spruce planks in dim golden light
Winter 2026 Release
Limestone Cellar · Since 2019

Sixty Days.Ninety Days.You'll Taste Every One.

Cheddar, tomme, and washed-rind rounds aged on spruce planks in controlled silence. Every wheel in here has a name — and a story you can taste.

Follow the Wheel →Shop Current Cellar
47
Wheels aging now
3
Rind families
90 days
Max age in cellar
52°F
Cave temperature
Aged CheddarTomme de Savoie StyleWashed-Rind RoundsNatural RindSpruce-Plank AgedLimestone CellarQuarterly ShipmentsRestaurant WholesaleCheddarTommeÉpoisses StyleAffinageRind FamiliesSlow AgingCave_CheeseAged CheddarTomme de Savoie StyleWashed-Rind RoundsNatural RindSpruce-Plank AgedLimestone CellarQuarterly ShipmentsRestaurant WholesaleCheddarTommeÉpoisses StyleAffinageRind FamiliesSlow AgingCave_Cheese
Cave_CheeseSlow AgingRind FamiliesAffinageÉpoisses StyleTommeCheddarRestaurant WholesaleQuarterly ShipmentsLimestone CellarSpruce-Plank AgedNatural RindWashed-Rind RoundsTomme de Savoie StyleAged CheddarCave_CheeseSlow AgingRind FamiliesAffinageÉpoisses StyleTommeCheddarRestaurant WholesaleQuarterly ShipmentsLimestone CellarSpruce-Plank AgedNatural RindWashed-Rind RoundsTomme de Savoie StyleAged Cheddar
A Day in the Cave

One Wheel.
Ninety Days.

Follow wheel #CC-047 from fresh curd to cellar-wrapped perfection. Every step is why it tastes the way it does.

Fresh cheese curds arriving at dawn, steaming in wooden vats in the cave entrance
6:14 AM

Fresh Curd Arrives

"The truck backs in before sunrise. Forty pounds of warm curd, still breathing steam — this is where every wheel begins."

01
Hands pressing and salting a fresh cheese wheel on a wooden board, coarse salt visible
9:45 AM

Salting & Pressing

"Coarse sea salt, rubbed in three directions. The rind begins its first conversation with air."

02
Numbered cheese wheel being placed on a spruce plank shelf in the limestone cave cellar
11:30 AM

Shelving Day One

"The wheel gets its number. #CC-047. It finds its plank and won't leave for sixty days."

03
Rows of aging cheese wheels on wooden shelves in a dark limestone cave, rinds developing
4:00 PM

The Long Silence

"Turned every morning. Brushed every third day. The cave does the rest. Sixty days of patience."

04
Aged cheese wheel wrapped in cave paper with wax seal, ready for shipping
Day 90

Ready to Ship

"The rind has told its story. Wrapped in cave paper, sealed in wax, addressed to someone who will understand."

05Shop This Wheel →
Current Cellar — Winter 2026

Every Wheel
Has a Name.

These are the wheels aging right now. When they're gone, they're gone.

Golden aged cheddar wheel with natural rind showing cave mold development
Limited
#CC-047
Natural Rind · 90 Days

Limestone Cheddar

Aged Cheddar · 4.2 lbs

"Crystalline, nutty finish with a long cave echo"

$68
Round tomme-style cheese with grey natural rind on wooden board
#CC-039
Natural Rind · 75 Days

Spruce Tomme

Tomme Style · 3.8 lbs

"Earthy, mushroom notes; semi-firm with milky sweetness"

$74
Washed-rind cheese with bright orange rind, small round wheel
Limited
#CC-052
Washed Rind · 60 Days

Cave Washed Orange

Washed-Rind · 2.4 lbs

"Pungent, brine-washed rind; creamy interior with grassy notes"

$82
Large aged cheddar reserve wheel with dark natural rind, cut open showing crystals
LimitedSold Out
#CC-041
Natural Rind · 120 Days

Rind Brown Reserve

Aged Cheddar · 5.1 lbs

"Deep caramel, tyrosine crystals, long savory finish"

$112
Three Ways to Buy

How Would You
Like Your Wheel?

Single Wheel

Choose a wheel from the current cellar. Named, numbered, wrapped in cave paper and sealed with wax.

Full provenance — date, plank, age
Tasting notes from the affineur
Cave temperature log included
Ships in insulated cave box

From $68 per wheel

Browse Current Cellar →
Cave texture background
Most Popular

The Quarterly Cave

Four times a year, a curated box of 3 wheels leaves the cave. Rind families rotate with the season.

Quarterly
Annual
$149/per quarter

3 wheels per box · free shipping

Seasonal curation — never the same box twice
Priority access to limited wheels
Affineur notes + food pairing guide
Pause or cancel anytime

Restaurant & Retail

Signature course-enders. Exclusive lots for your cheese board. Tell us what you need.

The People Who Know

Chefs Don't Lie
About Cheese.

47
Wheels aging now
9
Years in the cave
3
Rind families
200+
Restaurant clients
"

The Limestone Cheddar is our most-requested course-ender. Guests ask where it comes from every single service.

Marcus Delacroix, Executive Chef at Terroir at the Flatiron, New York

Marcus Delacroix

Executive Chef

Terroir at the Flatiron · New York, NY

"

We've been sourcing from Cave_Cheese for three seasons. The Quarterly Cave box is what our whole specialty section is built around.

Priya Venkataraman, Cheese Buyer at The Larder at Gramercy, New York

Priya Venkataraman

Cheese Buyer

The Larder at Gramercy · New York, NY

"

I've tried every artisan subscription out there. Nothing else sends me something I genuinely cannot find — this cave is the real thing.

Owen Callahan, home affineur and Quarterly Cave subscriber from Portland Oregon

Owen Callahan

Home Affineur

Quarterly Cave Member · Portland, OR

You watched it age.
Now take it home.

Open the Cellar →