EditorialThe village of Livemmo hopes to turn its town hall cellar, currently filled with scrap metal, gas tanks and broken doors and baskets, into a showroom for local wines and cheeses. (Alessandro Grassani/The New York Times)
EditorialCheese borek, a pastry filled with cheeses and herbs, is served at Alaya, Chef Izu Ani’s new Middle Eastern restaurant in Dubai, United Arab Emirates, Dec. 9, 2022. (Natalie Naccache/The New York Times)
EditorialA plate of American artisanal cheeses that includes Rogue River Blue, Cypress Grove Humboldt Fog goat cheese and Deer Creek Cheddar cheese and an orange chiffon cake during a preview of the state dinner menu at the White House in Washington, Nov. 30, 2022. (Doug Mills/The New York Times)
EditorialThe village of Livemmo hopes to turn its town hall cellar, currently filled with scrap metal, gas tanks and broken doors and baskets, into a showroom for local wines and cheeses. (Alessandro Grassani/The New York Times)
EditorialCharcuterie, cheeses and txakoli white wine at the Pierre Oteiza boutique in Bayonne, France, on Nov. 12, 2022. (Ana Maria Arevalo Gosen/The New York Times)
EditorialCheeses prepared for the salesmanship portion of the 2022 Cheesemongers Invitational in Brooklyn, June 12, 2022. (Jonah Rosenberg/The New York Times)
EditorialAn elaborate sandwich developed by the chefs Junghyun Park and Mark Nobello of Atoboy with the pastry chef Dominique Ansel served at Dominique Ansel Workshop in New York, Feb. 10, 2022. (Jeenah Moon/The New York Times)
EditorialThe Barn Cat, a vegan cheese made by Stephen Babaki of Conscious Cultures Creamery, in Philadelphia, April 9, 2021. (Steve Legato/The New York Times)
EditorialA spread of cheeses and nuts at a Women For Trump party at Luanne Stencil's waterfront home in White Lake, Mich., north of Detroit, Sept. 25, 2020. (Ruth Fremson/The New York Times
EditorialA spread of cheeses and nuts at a Women For Trump party at Luanne Stencil's waterfront home in White Lake, Mich., north of Detroit, Sept. 25, 2020. (Ruth Fremson/The New York Times
EditorialJulien Cornu, the owner of La Fromagerie, displays his cheeses at his shop, where more customers now pay with plastic, in Paris, June 18, 2020. (Elliott Verdier/The New York Times)
EditorialXavier Denamur, owner of L'etoile Manquante bistro, showed his cheeses to an inspector for documentation in Paris on March 16, 2020. (Dmitry Kostyukov/The New York Times)