ニューヨーク・タイムズのインスタグラム(nytimes) - 1月6日 13時03分

Although Americans have a sizable appetite for European sheep cheeses — think Spanish manchego, French Roquefort and Italian pecorino Toscano — there aren't many comparably priced domestic alternatives. It’s not for a lack of trying, though. Many American makers get tripped up by the tricky economics of sheep dairying. The biggest problem: Many breeds are stingy with milk. A Holstein cow can supply 9 gallons a day; a good ewe, on a good day, may part with 3 quarts. To make matters worse, most sheep produce milk only 6 or 7 months a year, and breed successfully only in the fall. This leaves many cheesemakers with no milk to sell from October to March, though they still have to pay rent and salaries. @dustchambers photographed these sheep at Many Fold Farm, a 6-year-old sheep dairy in Chattahoochee Hills, Georgia. Unable to make ends meet, the owners ceased cheese production in October. #?️

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