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Milk Trekker

Trevor Warmedahl

Documenting global traditions of cheese, dairying, and pastoralism……Sharing natural cheese methods and lessons from the Sour Milk School…. Making milk Sacred again

Platform
Substack
PricingFreemiumPublishesWeekly
Issues75SubscribersRead milktrekker.substack.com

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#211

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.

a month ago
6
0

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 ...

2 months ago
26
7

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.

2 months ago
13
4

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 ...

3 months ago
25
11

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Authors

The writers behind this newsletter.

  • Trevor Warmedahl

    Nomadic cheesemaker who is traveling while studying grazing practices and milk fermentation globally. Volunteer, teacher of natural cheesemaking, extreme omnivore.

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