The New Yorkerのインスタグラム(newyorkermag) - 8月4日 08時50分

A cheese is just one small piece of the world—one lump of microbe-riddled milk curds—but each is an endpoint of centuries of tradition. Some disappear for months or years; others never return. At the link in our bio, @ruby.tandoh writes about where cheeses go when they die, and the cheesemakers who work to save them.

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