Vashon, WA | commercial food production | 300 sf

Underground aging facility for a small-batch cheesemaker. Built into a sloped pasture, the cast-in-place concrete structure uses earth-sheltered construction to support consistent interior aging conditions. The compact, vaulted space was modeled on structural, spatial, and ventilation strategies of traditional aging caves and contemporary small-scale practices. Accessed via a narrow, stone-lined entry, the structure is largely concealed.