Underneath the main pasture is the cheese cave, built in 2010 to age the new hard Francesca’s Cheese. The cave is three hundred and fifty square feet of cast in place concrete, heavily reinforced with steel. The ceiling is a barrel vaulted design to assist in moving the air and to insure that any condensation rolls to the sides instead of falling on the cheeses. The roof of the cave is covered in four feet of soil to insure its year around temperature of fifty degrees. There is no refrigeration system in place, but there are fans drawing in outside air. Inside the cave is a series of floor to ceiling shelves with loose spruce boards that have the capacity of approximately one thousand finished cheeses. The entrance to the cave has two thick, sturdy, well-locked fir doors in series to keep the temperature in and those who would like a sample of the new cheese out.