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GEOGRAPHY Where the animals are pastured, their particular diet (which often changes with the season), the particular quirks of their farmers, the nature of the bacteria and moulds which inhabit the caves in which the cheeses age...all of these factor strongly into the final characteristics of a finely-made artisanal cheese. Cheesemaking mirrors wine-making in its regionalisms; most cheeses we sell are made in Europe (Old-World) or the United States (New World), with a few exceptions from elsewhere. Very often, American cheeses will mimic their European counterparts or put a New-World spin on classics.
CLIMATE Though some locations may be geographically distant, they resemble each other in climate; regions at similar latitudes and elevations often produce vegetation which is quite similar, and thus the milks produced by their respective livestock are equally similar. Thus, there are cheeses produced in Virginia which are similar to those from the Pyrénées, or cheeses from Colorado which resemble the cheeses made in the Cantabrian Mountains in Spain. Very often, styles based on climate are the most important factor contributing to a person's particular cheese tastes.