Cheese Caves in Farmstead World — building in the game, and what it is on a real farm.
A cheese cave is a naturally cool, humid underground space where wheels of cheese age slowly, developing texture and flavor that cannot be rushed.
The most famous in the United States are Missouri's converted limestone mines, where the government once stored 1.4 billion pounds of surplus cheese in the 1980s; today they hold artisan wheels from across the country.
Temperature hovers near 12–14 °C and humidity stays above 90%, conditions that let beneficial molds and bacteria work while keeping the cheese from drying out.
Farm facts about cheese caves
Humans have been milking animals since at least the seventh millennium BC - the evidence is milk-fat residue found in prehistoric pottery. (en.wikipedia.org)
An average Holstein cow produces about 10,000 kg of milk per year - roughly 2,650 US gallons. (en.wikipedia.org)
A dairy cow's milk output peaks 40-60 days after calving, then tapers until she is 'dried off' after about 10 months of milking. (en.wikipedia.org)
When a dairy cow lies down, blood flow to her udder increases - comfortable cows that rest more give more milk. (en.wikipedia.org)
About nine out of ten dairy cows in the United States are of Holstein descent. (en.wikipedia.org)
Jersey cows are small - around 400 kg - but punch above their weight: their milk has about 20% more calcium and 29% more fat than Holstein milk. (en.wikipedia.org)