Crown Finish Caves
The Nassau Brewery operated in the neighborhood of Crown Heights, Brooklyn from the mid-19th century until its closure in 1916. In 2001, when Susan Boyle and Benton Brown purchased the property, they were unsure what to do with the subterranean tunnels that were designed to hold fermenting beer. After taking a cheesemaking course in Vermont, Benton realized that the tunnels stay at a perpetual 50 degrees fahrenheit, with a 95% humidity level. The perfect environment for aging young cheeses. Rather than make cheese, Crown Finish receives young, often rindless cheeses from artisan producers in both the U.S. and Europe, and cares for them until they are ready to be sold. Today, the facility holds 28,000 pounds of cheese and has almost reached full capacity!