Sunday, 2nd August 2020
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.
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.