soldiered on. The cheeses were wonderful. We tried to remember all of them(the server amazingly named each one without a single hesitation). We enjoyed the always wonderful Maytag blue, Pt Reyes, Humboldt Fog. Wonderful... (1 reply, last updated by barry October 8, 2006)

I’m heading to DC in 2 weeks w/the BF to meet his best friend for the first time. Best friend and him are dying to go to what they think is called "The Beer Cave" in Georgetown. Sounds interesting, as we all enjoy a good... (8 replies, last updated by Rick September 1, 2009)

Costco in Culver City, California has 3 year aged Gouda cheese that has the salty/crystaly aspect that someone was looking for on this board a couple of months ago. A big chunk was about $8.00. Really good price on 2 year aged... (3 replies, last updated by charlieboy July 29, 2006)

so much – most beer doesn’t "age", it just gets stale, and worse if exposed to constant light. I’ve had good luck grabbing from all the way in the back of the rows where it’s dark and avoiding bottles that... (6 replies, last updated by Josh September 25, 2006)

I posted a review on caves in Reims on this board just a little bit ago. Please see the link below for the review. Link: http://www.chowhound.com/topics/show/268186#1413231 (2 replies, last updated by William Martellaro May 10, 2006)

experience at Lucy’s echoes my own. I first tried this place about 18 months ago and was put off by the flavor of their cake and the strange, space-age-polymer-like texture of some of their frostings. I’ve been served... (14 replies, last updated by MPH February 23, 2008)

Although mentioned in another posting, Auge is a marvelous venue for rare armagnacs, cognacs and aged calvados. Perhaps it is frequented by many Americans, but who cares. Among other things, the owners are happy to do a tutorial... (10 replies, last updated by Linda April 29, 2002)

reservation because the restaurant we were going to was in Cave Creek, a small desert town north of Phoenix that I hadn’t been to in ages. We arrived about 10 minutes early and pulled right into the lot of Binkley’s Restaurant.... (2 replies, last updated by charlieboy July 18, 2006)

gotten the the right picture of this place, when I belive it to be a little noisy? That would be very good for my sons activities (others wont be too bothered). I have also thought of Le Paul Bert and La Cave de l’Os à... (13 replies, last updated by Dodo February 1, 2008)

Yes, I read that they plan to have a cave for aging cheeses. I believe that officially makes them an affineur. (8 replies, last updated by Formaggio May 1, 2005)

or let you go for a mini-hike. Flip a coin ;-) Some of Spring Mountain’s caves are over 100 years old, but the gorgeous old masonry has been covered up with new masonry because the owner didn’t like how it looked...so... (11 replies, last updated by rworange April 15, 2009)

Do you really mean to say - "But Europeans prefer a 30-day aging period for their raw-milk cheeses, and those are illegal here." There are many examples of cheeses that are traditionally consumed at different ages than that.... (2 replies, last updated by Melanie Wong September 2, 2006)

I hear this is a Hungarian restaurant with caves and great food...? Has anyone been yet? I believe it is on Oakland Park Blvd. (2 replies, last updated by Anne June 29, 2004)

will be able to do better when he has his own aging cave in his new place. (4 replies, last updated by Cherish March 22, 2001)

I agree with the Pittstown Inn suggestion. Also, in the area are the Perryville Inn (great food – a tad pricy), The Grand Colonial (prime aged beef, cheese cave, ice bar – also pricy), and if you want a great pizza... (2 replies, last updated by grampart June 2, 2007)