Dispatches from global explorations of cheese, dairying, and pastoral traditions, every Friday.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 134 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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Video report: cheese caves and Substack collabs
This video comes as I head out from Terra Madre in Torino over to Croatia for a week of relaxation. I just worked on two collab posts with that are both live. One is a Q + A interview about my philosophy towards fermentation, pointing at s...
Video Report: the Rennet/Culture of Beaufort
Final report about this French Alpine cheese
This video shows parts of the process for making the whey based rennet/culture I described in a previous post. In the voice over I explain how abomasa are sourced, and the enzymes extracted. Thi...
Marmot logic: contrived tasting notes from mountains of deliciousness.
This post is the final episode of trilogy about Beaufort. Its stands alone, but reading part one, and part two will round out the picture. I’ll follow this with a couple of video deep dives into the cheese coming next week.
The highest c...
Rennet soup: how cheesemakers cultivate microbes indigenous to milk and calf abomasa.
Florent Perrier scooping up a proto-wheel of Beaufort from whey that will become the next generation of rennet/culture.
This piece is fairly cheese nerd focused and somewhat technical. You may get a bit lost in the weeds. This is fine....
Video report: the Beaufort milking machine.
The milking machine is impressive, and all most of the makers seem to be using the same model. It allows the cheesemaker to collect milk from a wide range of mountain pastures, leaving the herd away from the chalet where cheese is made duri...
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Authors
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Nomadic natural cheesemaker documenting dairy pastoralism and milk fermentation while traveling, volunteering, and teaching. Author: Cheese Trekking
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