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What's Good for Marijuana is Good for Gourmet Cheese |
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Written by Heather McKee
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Friday, 08 February 2008 |
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Deep in a natural cave in Tennessee, where there once was a field of hydroponically grown dope - complete with an entire built complex of offices and bedrooms for caretakers - there will now be master artisans massaging salt on aging blue cheese rounds.
The gourmet cheesemaker Roth Kase of Southern Wisconsin bought the notorious “marijuana cave” forty miles out of Nashville after police busted the growers.
Caves have traditionally been used to age wine and cheese because they provide dark spaces with consistent moisture levels and cool temperatures. Today, aging of wine and cheese is usually conducted in a much more energy intensive way, in buildings with highly controlled thermoregulatory systems.
But Roth Kase is interested in attempting to rekindle the old cave aging tradition – as well as perhaps create a local foods tourist attraction. And although it appears that the famous Wisconsin cheese will have to be shipped to Tennessee to age (carbon footprint, ouch) the company is working with local food groups in Tennessee to find a regional market for their products.
Via: Nashville Business Journal
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