ニューヨーク・タイムズのインスタグラム(nytimes) - 7月20日 03時02分

Cheese, please. ? The @nytimestravel writer Ingrid K. Williams went to #Normandy with a nose for cheese. In January, she spent a few blustery days sloshing through the muddy back roads of central Normandy, along with a friend who also was ready to eat her weight in raw-milk cheese. Their first stop: Fromagerie E. Graindorge, a cheesemaking factory and tourist attraction in the rural Pays d’Auge region. Ingrid accumulated cheeses as she drove through the rolling hills of the region, past small-town war memorials and grand half-timbered manor houses on winding back roads. “In the evening, the spoils were spread across a hotel coverlet: a Camembert or 2, a square of mild Pont-l’Évêque, at least one bottle of cider and baguettes from a village boulangerie,” she writes. Typically, they favored the Camemberts — creamy and full of flavor. Many cheesemakers in Normandy welcome individual visitors, and some offer tours and tastings. Have you booked your plane ticket yet? @alex_cretey_systermans took this photo in Normandy. Swipe to see a photo of Livarot cheese maturing at Fromagerie E. Graindorge, and visit the link in our profile to read more. #fromage

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