Wall Street Journalのインスタグラム(wsj) - 12月18日 09時08分

Americans ate a record 37 pounds of natural cheese per capita last year—but they are ditching processed, American and plain cheddar for foreign varieties.⠀
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About 1.4 billion pounds of American, cheddar and other kinds of cheese is socked away at cold-storage warehouses across the country, the biggest stockpile since federal record-keeping began a century ago.⠀
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Aside from shifting tastes, the glut is being driven by cheese makers who ramped up production before trade tensions abroad tamped down demand for many of their products.⠀
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Some U.S. cheese makers say they are adjusting their operations to produce newly popular varieties. @sargentocheese, whose Plymouth, Wis., facility is pictured here, has added Gouda and Havarti to its line of sliced cheeses. Schuman Cheese in New Jersey has added twists on Parmesan, Asiago, Fontina and Alpine.⠀
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Read more at the link in our bio.⠀
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?: @laurenjusticephoto for @wsjphotos

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