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Mezcal makes you sober
A third installment in my series looking at alcohol beverages in Oaxaca.
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Trevor Warmedahl
1

October 2024

Pulque: a fermented agave sap beverage of Mexico.
My visit to see the process of collecting aquamiel, and making pulque in Oaxaca.
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Trevor Warmedahl
Tepache: a mixed-fermentation alcohol beverage from Mexico.
A dispatch from Oaxaca.
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Trevor Warmedahl
7

September 2024

Origins, part 2: A quilted soul - How cheese changed my life forever.
Making raw sheep cheese in California.
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Trevor Warmedahl
4

August 2024

Origins, part one: Teenage angst and the value of dark times.
Kicking off a series about how I got to where I am.
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Trevor Warmedahl
11
Ragusano part 3: The make, tools, and affinage.
The value of a slow fermentation, wooden tools, and a recipe that is lived rather than written.
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Trevor Warmedahl
6

July 2024

Ragusano - part 2 of 3: The microbiology of natural cheesemaking.
And a traditional agropastoral system on Sicily.
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Trevor Warmedahl
7

June 2024

Ragusano: Ecologies of raw milk cheese (part 1 of 3): The Modicana cow
How this Sicilian cheese is born from a place, breed, and farming system.
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Trevor Warmedahl
1
Video commentary: Serbian Kashkaval
Explaining how this stretched curd cheese is made, thoughts on its microbiology
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Trevor Warmedahl
1
12:55

May 2024

No-added-starter cheese: Kashkaval from Serbia.
A visit to a cheese school and thoughts on microbial richness in milk.
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Trevor Warmedahl
3

April 2024

The Camembert crisis, and why we fear unsanctioned microbes
Part four in the “Seeds Series”.
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Trevor Warmedahl
1

March 2024

Photo essay - The role of death in cheese: Easter on a goat farm in Abruzzo.
Alla Casa Vecchia, site of a recent Sour Milk School workshop.
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Trevor Warmedahl
3
© 2024 Trevor Warmedahl
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