When specialty cheesemaking becomes a quarantine pastime ...Middle East

Before the lockdown, Antoine Ricardou regularly traveled between his ­branding and design firm’s Paris and New York City offices. (Courtesy Antoine Ricardou/)This story originally featured on Saveur.Cheesemaking, mankind’s long-­running alchemy of controlled rot, involves transforming perishable milk into something exponentially more complex, long-lasting, and valuable. It requires the dedication and patience of a monk.Until recently, Antoine Ricardou was, in no way, a cheesemaker. An architect and co-founder of the branding and design firm Be-poles, Ricardou spent his days jetting between the firm’s Paris and New York City offices, overseeing projects for such clients as Eleven Madison Park

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