What happens to that Camembert after it leaves the creamery in France? If the cheese is coming to me in Napa Valley, it’s traveling 5,500 miles. The journey is tedious enough if you’re human, but if you’re a steadily ripening cheese, delay can be a death sentence. MIT professor of anthropology Heather Paxson has researched the logistics of cheese importing and recently delivered an illuminating talk on the topic at SOAS Food Studies Centre in London.