a mobile educational endeavor sharing methods of natural cheesemaking and milk fermentation
my book
cheese trekking
is now available for preorder
Cheese Trekking is a compilation of stories about the places, people, livestock, and microbes that come together as rare and endangered cheeses. Each chapter introduces a place and the dairy foods made there, with an emphasis on the individuals, families, and communities who raise animals and tend landscapes while fermenting milk into cheese.
It is also about the shift from attempting to eradicate and control life, to cultivating and honoring it.
The book will be published by Chelsea Green in February of 2026, and I encourage you to preorder from one of the sites below:
(This option allows readers to support independent bookstores, to learn more check out this article or this video.
Purchasing through this link sends a share of profits directly to me)
Omnivore Books on Food (SF Bay Area)
Rizzoli Bookstore (NY)
Sour Milk School and this book are an outgrowth of my travels and research over the last six years as Milk Trekker.
I have spent 2025 traveling and teaching internationally in Sicily, Albania, Serbia, Slovenia, the Canary Islands, and Georgia.
In early 2026 I will promote the book with in person events and podcasts, and am seeking potential hosts who are interested in collaborating with me to hold workshops in the US and internationally.
In addition to my regular five-day workshops, I am now offering 2 day events focused on yogurt and kefir rather than cheesemaking. These shorter courses compare sour milk to other fermentations and focus on sensory reclamation: sharpening our senses and allowing them to guide us in fermentation, cooking, and life.
A recap of a longer video by Ross Perkins from a workshop in Idaho at Wild Spaces Farm.
The origins of Sour Milk School in my travels as Milk Trekker