Spoilers

Making and ageing cheese in Fortress

A fresh wheel’s quality comes from its milk, culture and the dairy worker’s skill. Goat and cow milk have different preferred biomes. The batch keeps the ingredients’ origins and the dairy worker who made it, so cheese made from different supplies can have different results.

Affinage is ageing cheese. The rack’s depth, stone and ageing method affect its result. Natural ageing gets a limestone bonus underground, while washed ageing gets a granite bonus. Check the rack conditions before committing a batch.

Deeper racks can add quality and, in some depth bands, extra wheels. Those benefits come with the hazards of working at that depth. A more valuable batch still needs workers who can reach the rack safely.