In a YouTube video, Alan Glustoff, a cheese farmer in Goshen, New York, described his process for aging cheese, a process that adds to a cheese’s flavor and texture. Before it can be sent out to a market, each block of cheese remains on a shelf in an underground cave for six to twelve months. In this humid environment the cheese is carefully tended. “We do our best to give it the right environment to thrive . . . [and] to develop to its truest potential,” Glustoff explained.

Glustoff’s passion for developing the potential of the cheese he produces reminded me…