High-end cheese is actually aged in caves or an environment with a cave-like climate, most notably the cheese Gruyère, which is about to be mentioned. Molds and yeasts grow, and they are crucial to the flavour development of aged cheese. Roquefort is the most famous cave-aged cheese and is also about to be mentioned; indeed the Penicillium roqueforti mould/culture used for the cheese is said to have developed/been discovered after a shepherd left his lunch in a cave. (Probably false, but the French exploit this myth to market their cheeses)
GQ would later treat Das Racist to a cave-aged cheese tasting session, inspired by this lyric.
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