If you want to work at the District’s first restaurant with an onsite creamery, you’ll have to sign a non-disclosure agreement. “Cheese makers are very secretive, even getting the equipment requires knowing a guy who knows a guy,” says Conan O’Sullivan. He’s one half of the married duo behind the Capitol Hill cheese spot.
The O’Sullivans built two aging caves, where cheese hangs out in 95 percent humidity. (Aging cave is also what we call the sauna where the old men at the Y hang out.) “Keeping wheels moist means cheese can continue living, rather than dying behind plastic wrap,” says Genevieve. A creamy Chevre will be the first cheese they produce.
