On July 11th the cement trucks rolled in and the foundations were poured. The interior was back-filled with gravel and trench drains and floor sinks were secured into their respective positions. Thick sheets of foam insulation were laid down over the gravel and along the edges of the wall curbs. This insulation provides a thermal barrier between the cheese making environment and ambient heat in the ground and between rooms with different temperature requirements. This will help keep our energy costs down when outside temperatures are too high. It also minimizes temperature fluctuation in the aging rooms, reducing run time for air conditioning which dries out air and can negatively impact aging cheeses.