Dispatches from global explorations of cheese, dairying, and pastoral traditions, every Friday.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 131 | Founded | 5 years ago | Last Issue | 9 days ago |
| Active | |||||
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Rennet + culture 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...
Beautiful and strong: Beaufort, the highest expressions of what cheese can be.
The aesthetically-pleasing concave edge of the wide wheel overhangs like a cornice about to calve off a glacier. A faint ribbing is visible along this signature curve, the imprint of the beechwood ring used to form the cheese inside linen c...
Video report: Comte from farm to cave
Watch now | An overview of how this cheese is made and aged, and my what I learned after a week in Jura.
As part of the new path I’m walking with Substack, I’ll offer these longer multimedia immersions into the cheeses I study, the places...
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...
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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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