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 | Pricing | Freemium | Publishes | Weekly |
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Issues | 75 | Subscribers | Read | milktrekker.substack.com |
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Recent posts by this newsletter. Browse the email archive.
Ale uncovers the base of an agave that is on its last legs.
> 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 ...
> 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.
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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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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