21/08/2022
Every year, farmers in France’s central region of Auvergne repeat the same process. During summer and fall, their cows graze in pastures, eating to their hearts’ content. It’s only during this time that farmers can produce salers, a highly regulated semihard cheese with the same buttery depth as a well-aged cheddar.
That seasonal cycle remained uninterrupted for over 2,000 years until last week, when salers became the latest casualty of severe heat waves wreaking havoc across Europe, where human-caused climate change has intensified temperatures. France’s severe drought shut down the cheese production that had continued through two world wars, collapsed monarchies and the fall of the Roman Empire. https://wapo.st/3QNUqhS
Every year, farmers in France’s central region of Auvergne repeat the same process. During summer and fall, their cows graze in pastures, eating to their hearts’ content. It’s only during this time that farmers can produce salers, a highly regulated semihard cheese with the same buttery depth as a well-aged cheddar.
That seasonal cycle remained uninterrupted for over 2,000 years until last week, when salers became the latest casualty of severe heat waves wreaking havoc across Europe, where human-caused climate change has intensified temperatures. France’s severe drought shut down the cheese production that had continued through two world wars, collapsed monarchies and the fall of the Roman Empire. https://wapo.st/3QNUqhS