Too Much Milk.

Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Cows returning from the pasture in the evening to be milked.

Unterwegs im Jura für The New York Times: Anlässlich der US-Zölle portraitiert Lea Meienberg Boris Beuret, Milchbauer und SMP-Präsident, sowie Anthony Margot, Käseproduzent in 5. Generation im Familienunternehmen Margot Fromages.

Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Boris Beuret, farmer and president of Swissmilk with his cows in the stable.
Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Boris Beuret, farmer and president of Swissmilk in the stable with his cows.
Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Cows returning from the pasture in the evening to be milked.
Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Vegetable garden and grazing cows in the field opposite Boris Beuret's framhouse.
Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows the milking parlor.
Margot Fromages, Antony Margot, fifth generation cheese maker and seller, photographed for the NYT: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Anthony Margot who runs the company together with his brother Gilles Margot, portrayed in the office part of the building.
Margot Fromages, Antony Margot, fifth generation cheese maker and seller, photographed for the NYT: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. Cheese is stred and prepared for distribution in the long corridor that leads to the cellar.
Margot Fromages, Antony Margot, fifth generation cheese maker and seller, photographed for the NYT: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. The vaulted celler where the Gruyere cheese is matured at 15 degrees and 90% humidity. A robot is turning and washing the cheese in brine.
Dairy farm of Boris Beuret in Corban, Switzerland. Photographed for the New York Times: As Trump's ultra-high tariffs hit demand for Swiss cheese, Switzerland is realizing it has more cows than it needs. View of nearby Guldental