Dispatches from global explorations of cheese, dairying, and pastoral traditions, every Friday.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 137 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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Apples want to be cider.
Ciders from Ripe, next the apples from which they are made, in the orchard.
Kids get it. Apple juice is awesome. As adults, we realize the joy of the mature juice. Apples have everything they need to become cider, and exceptionally good c...
Photoessay: A waterfall cooled cheese cellar.
At an alpage in Val D’aosta, Nortern Italy.
Some cheese cellars are cooled like walk-in refrigerators, or with air-conditioning units. Others rely on being buried far-enough underground that they tap the coolness of the earth itself, which...
A reading from my book, Cheese Trekking
This week I had two guests posts come out on The Black Butter Club. The first is an interview, the second is a piece I wrote about yogurt cultures, contrasting commercial and heirloom starters and opposing relationships with microbes. I f...
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...
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Authors
The writers behind this newsletter.
Nomadic natural cheesemaker documenting dairy pastoralism and milk fermentation while traveling, volunteering, and teaching. Author: Cheese Trekking
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