Sunday, 2nd August 2020
When you talk with cheese aficionados, it doesn’t usually take long for the conversation to veer this way: away from curds, whey, and mold, and toward matters of life and death. With the zeal of nineteenth-century naturalists, they discuss great lineages and endangered species, painstakingly cataloguing those cheeses that are thriving and those that are lost to history.
How a Cheese Goes Extinct (via) Ruby Tandoh writes for the New Yorker about the culture, history and anthropology of cheesemaking through the lens of the British cheese industry. I learned that two of my favourite British cheeses—Tymsboro and Innes Log, have sadly ceased production. Beautifully written. # 5:51 pm