A sampling of our cheese. Textured patterns on the rind leave valleys for the blue host spores to congregate. Wax rind provolones hang in the cave. A golden natural rind. Hand-buffing the rind helps to distribute the blue spores evenly. Salting the rind. Cave aging blues. A perfect finish on our Blue Ridge Blue. The affineur inspects the young cheese to see if it is coming along as it should. Careful inspection insures the utmost in quality. Made in small wheels, these baby blues begin their aging process in controlled temperature steel coolers. A fresh batch of baby blue cheeses, ready for aging.