Minnesota’s Hidden Cheese Caves Are the Most Unique in the Country

Did you know some of the most unique caves in the entire United States are hidden in the bluffs of Southcentral Minnesota? 

These caves have been around for about 175 years, and have been a part of Minnesota’s food story for nearly a hundred years. If you're into cheese or just like discovering something unique, this place is worth knowing about.

Just south of the Twin Cities in Faribault, Minnesota, there's a place you’d probably drive past without realizing what’s hiding more than 160 feet beneath the surface. Carved into the bluffs are a series of natural sandstone caves that, for nearly a century, have quietly played a big role in American cheesemaking.

They’re called the Caves of Faribault, and they’re where some of the country’s best cheese is aged, including the well-known and award-winning AmaBlu, which I’ve tried and highly recommend.

A Quick History of the Cheese Caves in Faribault, MN

The caves were originally used in the 1850s by German immigrants who ran a brewery. The natural sandstone kept the beer cool before refrigeration was a thing. But when Prohibition shut that operation down, the caves sat empty until 1936.

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That’s when a cheesemaker named Felix Frederiksen had the idea to age blue cheese there. It worked so well that the Treasure Cave operation became the first commercial blue cheese plant in the U.S.

In the 1990s, the caves were sold to a company that moved the cheese production out of state to a conventional cheese-making facility.

Fast forward to the early 2000s, when the caves got a second life thanks to Jeff Jirik, a Faribault local and former Treasure Cave employee with a passion for cheesemaking, who knew the site was something special.

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Jirik revived the space, brought back that traditional cave-aging process, and launched what became the Faribault Dairy Company, now known as Caves of Faribault, operated by Prairie Farms Dairy, and producing some of the best blue cheese in the country.

Why The Caves of Faribault Are Perfect for Aging Cheese

The caves are made of Saint Peter Sandstone, which naturally regulates temperature and humidity. The air temp stays at a steady 52°F, and humidity stays right around 99 percent, perfect for aging blue cheese without needing any fancy equipment. The stone also helps manage the natural gases that develop during aging.

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From what I can tell, the Caves of Faribault are one of the only places in the entire country using natural sandstone caves to age cheese. Other places might use climate-controlled rooms, old mines, or underground cellars, but there's no place quite like the natural sandstone caves in Minnesota.

The result is blue cheese that’s balanced, creamy, and full of flavor. The AmaBlu, in particular, has a bold taste without being overwhelming. If you’re a fan of blue cheese, it’s worth trying. If you’re not sure about blue cheese, it’s still worth trying.

What Kind of Cheese is Made in the Caves of Faribault?

Today, the Caves of Faribault produce a few different blue cheese varieties:

• AmaBlu – A classic, full-flavored blue cheese.
• St. Pete’s Select – A slightly more refined, smooth blue cheese.
• Felix – A milder, naturally rinded blue cheese.
• AmaGorg – A gorgonzola-style blue.

Other cheeses aged in the Caves of Faribault include St. Helga's European Swiss and Cherubic Heventy Young Gouda. Each wheel is aged in the caves and handled by a small team throughout the process.

The cheeses are available nationwide at co-ops, grocery stores, and online. Keep an eye out at cheese counters, especially here in Minnesota.

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Can You Tour the Cheese Caves in Faribault?

The caves aren’t usually open for public tours, but I did come across this video from 2011 that gives a tour and includes more info about some of the specific cheese caves.