Dispatches from global explorations of cheese, dairying, and pastoral traditions, every Friday.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 127 | Founded | 5 years ago | Last Issue | 11 days ago |
| Active | |||||
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Abomasum Juice: Visiting a producer of rennet sourced from French calves.
The first stop on my DZTA research trip to France was ABIA, a company that makes rennet in Meursault. When I heard they are working with abomasa sourced from French calves, I knew I had to visit. My guide Hanna and I were welcomed warmly by...
Eating Comte: From pre-Napoleonic farm to former military fort.
I’ve decided to note temperatures in Celsius only. Only one country uses Fahrenheit. It’s too clunky to list both, so Americans, you’ll have to do what I do and convert everything, until you memorize the benchmarks. 40C is 104F. 20C is 68...
Cheese terroir as a fungal-human fractaling time telescope.
This post kicks off a series from my current travels in France doing research funded by the Daphne Zepos Teaching Endowment, which offers scholarships for food professionals to pursue knowledge that can be shared with the artisan cheese c...
The wild fermentation of white cheese in sheepeopleland.
This post builds on last Friday’s, so maybe read it first to get yourself settled into Bogë with the Rexhbogaj family. This post is longer than my average. So grab a drink and take a seat. I’ve got a lot to say.
White cheese in a wood bar...
Pastoral soundscape: BabaNu Guesthouse in Fishte, Albania
While spending my last week in Albania at Mrizi I Zanave, I got to visit a new guesthouse near by that invited me to see how they graze sheep and make cheese. We can add this rustic, family-run homestay (referred to as a Butjina) to the lis...
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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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