Cheese Caves Affinage, the French word for cheese aging, refers to the process during which young or “green” cheeses are placed in a temperature- and humidity-controlled chamber and treated until they reach their peak ripeness. For centuries, caves – being cool in temperature and high in humidity – have provided an optimal aging facility for cheese. Common throughout Europe, the practice of aging cheese was relatively rare in the United States when we built our first set of caves at Murray’s in 2004. We now maintain four distinct caves at our headquarters in Long Island City. Each cave imbues our cheeses with distinct and original flavor.