Inside the Cheese-Aging Caves 30 Feet Under Brooklyn | I Got a Guy | Bon Appétit

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Benton Brown and Susan Boyle run Crown Finish Caves, a cheese aging facility 30 feet underground in Brooklyn, NY. Still haven’t subscribed to Bon Appetit on YouTube? ►► ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Inside the Cheese-Aging Caves 30 Feet Under Brooklyn | I Got a Guy | Bon Appétit

Comments from Youtube

Fuentes : Its nice to be rich and able to purchase real estate in nyc

Rogelio Olivares Ruiz : This takes the Brooklyn hipster to a whole new level

timscalzitti : Wonder how much they spend on beard nets.

Aquavert GreenWorks : Why isnt brad doing this? Cheese is clearly alive...

Infinite Athletics : I'd imagine this is what cheese heaven looks like.

The_Doctors_Tardis : What exactly do you think you are doing? If you are going to do an episode about aging cheese, you need to have Brad.

Jarrod Hollie : I am not a cheese fan but i am fascinated on how cheese is aged and made

WYNOLLO TV : I love the honesty 😂😂, cheese is amazing. Wow imagine working there with all these layers of cheese and tunnels that's really interesting.

J D : Brad should have done this with ITS ALIVE!

Lun Hing : Damn how rich do I gotta be to do this

Kuemmerling Enthusiast : Makes cheese that takes a massive amount of time and work. Uses a label that lookes like a five year old drew it.

Kim : They should expand their cave to start curing meat. Saucissons are heavenly.

AL MAYYAHI : The cave walls look like cheese. Or maybe I'm just getting too hungry and everything looks like cheese.

peeker IQ : They are cheese dealers

romariohamid : is that brad in the background ??!!

emmeff56 : Blessed are the cheese makers...or any manufactures of dairy products in general.

The toast Legend : Always watch you guys when I'm sad or just when I get home Cxx 💕

Alan Rodriguez : Beard boy @1:38 didn’t need a beard cover

Asibi.S : great to see how businesses develop, good luck with that guys.

ChefNateGr8 : Father John Misty's Doppleganger right there. :P

M17 : 2:13 She said "no yeast no mold..."!!!!!!! These people don't know anything about cheese. They just work as gatekeepers..

Gimme Some Speed : Really impressive! Well done! This is coming from a Food Chemist 😀

NickSolly : Amazing video. Keep stuff like this coming.

Jopdan : lmao, dude just saw a cellar and bought it, then learned how to make cheese? wtf, must be nice to be that wealthy

Aoudhubillahi : Positively awesome vid article. ...Because, that is great work that they are doing.

Spent too much Time on YouTube : Ooooooohh cheeeeese

Marci Nelson : *The exquisite art of Fromagerie!* 💖🧀💖

ALAPINO : There's something quite charming about this whole affair. Mmmm.

SuperAutoVoltage : I want this job.

stantheindian : so dope that some of these old techniques are being revived.

SuperSoundtracks : Well, they had a few options when purchasing that property. Cheese-aging or meth-lab. Guess they chose the legal alternative.

Jay busa : Thats awesome what a great job...

Thomas Horton : I would love to see this place. OMG. Amazing.

Alexander George Tsakumis : I so love this!

Lemlem : Susan Boyle sure looks different than I remember.

Brady McCrosky : Things like this are why I love my neighborhood so much. Knowing a live less than a block from this is so cool.

everyone : Good luck to them. I can't imagine that all being cheap. Turning money into more money, and delicious cheese!

Sedona Bookbinder : Doesn't mold taste amazing?

Ha-ha-ha-hapa : They're building a cheese empire!! I feel like it's rare to hear small business owners expanding but yeah, that's cool.

FUCKYOURSELF GOOGLE : "growing more cheese" Hold my beer!

Pogsit Pogapo : *_bacteria, fungi, molds..._*

Charles Waters : This is where fascinating real life and an episode of Portlandia mix. It made me long for some cheese.

maxx steele : This was the cheesiest interview I've ever seen in my life.

Aar Lekz : Do these people develop some sort nasal diseases or long term lung damage?

Cathrine JP : Time can develop unknown communities. That smell delicious.... Hell, YEAH!

Braiden Godfrey : Cheeesssee

Zachary : Cool video. Youtube broken trending tho. -memes out

michael mixon : One of the most interesting food videos I have seen! Very impressive!

Michael Acquaviva : Lovely. All that time, effort, and care- they must taste amazing! ... and you label it with that cartoonishly hippy trash looking label?! Get a new label. Your cheese is worth a slightly more mature label. Cheers!