Many traditional cheese is made in caves. Each cave has different temperature, humidity and with a unique microbiota that is exclusive and relatively stable. Th

Many traditional cheese is made in caves. Each cave has different temperature, humidity and with a unique microbiota that is exclusive and relatively stable. This is often the bottleneck in production. You can't made more cheese than the space available in caves. 1) Is not easy to replicate it, even if you steal the recipe. 2) The laws that regulate the process will differ for other countries, because the culture is different and there are also concepts like kosher, etc. 3) And you can't use a building always. The undesirable microorganisms in a house will overcome easily the desirable ones contaminating the product