Spoiled Milk Products

Photographs by Evan Sung for The New York Times (Saxelby) and Tina Fineberg for The New York Times (Gastronomie 491)
By JEFF GORDINIER
Published: January 22, 2013

They can tell you about torment. They can describe long, frustrating hours sitting in dark, stinky basements and caves, pen in hand, trying to get the flow of the words just right.

They can tell you, too, about how it feels to be engulfed in a blaze of inspiration. They’ll describe the delirium of bliss when the right lines come. Like all writers, they are keenly aware of the competition, and envy eats away at them when they detect, in one of their comrades, a candle-flicker of genius.

We speak, naturally, of cheesemongers. Moar

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