Hills of gold and cheese
So what happened to all of those defunct gold mines veining the Sierras? Well, some have found a new life, aging wine and cheese. The Gibson family began Shaft’s Cheese Co. in Roseville in 1999 specifically with the idea of using a converted mine shaft to age their blue cheeses. They work with a master cheesemaker from Wisconsin to craft the raw cheeses, then age them for one to two years, softening the flavors and the texture. Grab a wedge of Ellie’s Vintage 2 Year Reserve ($20 per pound) and make a picnic with crunchy tart apples and dried apricots. 2900 Freeport Boulevard, www.taylorsmarket.com.