Named after the caves in which it is aged, St. Pete’s Select from Caves of Faribault in Faribault, MN, has quite a history behind it.
It was 1936 when a series of 13 sandstone caves in Minnesota were commandeered by Felix Frederiksen for Blue cheese aging. The conditions were ideal. Because the caves’ stone was 99 percent quartzite and there were no stalactite or stalagmite formations, water moved vertically as opposed to horizontally, contrary to most caves. The environment also was perfect, with 99 percent humidity and a temperature of 52 degrees F all year.