Quesería Cultivo is not just a great cheese shop. It also has its own affinage program. Affinage—the process of finishing cheese in an actual or simulated cave—requires delicate climate control, monitoring of ambient yeasts and molds, and an obsessive attention to inventory. The storefront’s humidity, low light, and temperature allow young cheeses to finish their aging process gracefully in-house before being handed off, perfectly ripe, to eager customers. The project is the brainchild of three families, all of whom run small and innovative farmstead cheese operations. They joined forces in 2014 and their resulting shop features products from all of their farms, in addition to a handful of carefully selected cheeses, wines, and specialty foods from other small producers. The space has a large open workspace where the owners teach training programs for students interested in professional cheese making and selling, plus tasting workshops for customers.