Milk Trekker
Trevor WarmedahlDocumenting global traditions of cheese, dairying, and pastoralism……Sharing natural cheese methods and lessons from the Sour Milk School…. Making milk Sacred again
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 75 | Subscribers | Read | milktrekker.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Pulque: a fermented agave sap beverage of Mexico.
Ale uncovers the base of an agave that is on its last legs.
Tepache: a mixed-fermentation alcohol beverage from Mexico.
> This is a trial run, of branching out to explore other categories of fermentation, and talk about their similarities to cheese. I came to Mexico to speak at an event called Ferment Oaxaca, and will spend a month down here learning about ...
Origins, part 2: A quilted soul - How cheese changed my life forever.
> This is the second installment of a series that will continue over the course of several months, detailing how my cheese path has ripened over the last 15 years of movement.
Origins, part one: Teenage angst and the value of dark times.
I will forever be grateful that when I was 14 years old I started skateboarding and listening to punk. Who knows where I could have ended up, if I hadn’t felt the instinctive call to turn away from the prospects of a standard issue future ...
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Authors
The writers behind this newsletter.
Nomadic cheesemaker who is traveling while studying grazing practices and milk fermentation globally. Volunteer, teacher of natural cheesemaking, extreme omnivore.
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