Here's the idea: Work really hard to make a delicious food using techniques and ingredients developed over millennia. Then stick it in a cave and let it grow mold until it's perfect.
Yes. That's how you make some really, really tasty cheese that people around the world will fork over some serious dough to spread on their crackers. And now you can do it after a quick stop at either Wegmans. The Peach Street store has offered cheese aged in the company's "cave" — actually more of a laboratory — for three years, according to Virginia Sawdey, the Peach Street location's cheese department manager.
"People bring young cheese from France, Spain, and all different areas of the world," to the lab, Sawdey said. There, a cheese expert "manipulates them, washes them in wine, bourbon and whiskey, adds mold and bacteria to create decadent cheese."
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