Published Articles
Culture Magazine: India Weclomes a New of Artisanal Cheesemaking - October 2024
The Preserve Journal: Ragusano – Ecologies of Raw Milk Cheese - April 2024
The Common Table: Microbial Sovereignty and Panchal Dairy - February 2024
The Common Table: Pultost: A Messenger From the Past - October 2023
Culture Magazine: Exploring the Wide World of Rennet - June 2023
The Common Table: The Milk Trekker - August 2022
milk trekker on Substack
This newsletter is meant to share the information and knowledge I gain from my time spent visiting and working with cheesemakers, farmers, and pastoralists around the world.
I use contributions from subscribers to fund my research and documentation of traditional cheesemaking methods and dairy pastoralism. Feel free to subscribe to receive the newsletter by email.
Sample PIECES
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MAKING CHEESE IN THE AUSTRIAN ALPS
A piece about the unique methods and philosophy of one of the most talented and humble cheese artists I have worked with.
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A part of my research into how rennet is made for my DZTA scholarship
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RAGUSANO, A CHEESE FERMENTED IN WOOD
A Sicilian cheese that has no added starter, instead the wood materials serve as reservoirs for milk fermenting microbes.
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A SHEEP MILK TUMA MADE IN PIEDMONT, ITALY
A cheese that changed my thinking, and the way that farming and milk quality can be the basis for the crafting of exceptional cheese.
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A CHEESE CALLED NARCHVI AGED IN WOOD BOXES
I observed how this rare Georgian cheese is made at summer grazing areas, from multiple day worth of curd.
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Some background information on my travel methods and philosophy.