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Beautiful and strong: Beaufort, the highest expressions of what cheese can be.
Part one: breed, feed, tools, process.
3 hrs ago
•
Trevor Warmedahl
5
3
August 2026
Video report: Comte from farm to cave
An overview of how this cheese is made and aged, and my what I learned after a week in Jura.
Aug 28
•
Trevor Warmedahl
16
8
3
11:50
Abomasum Juice: Visiting a producer of rennet sourced from French calves.
Revelations into the global rennet supply trade.
Aug 21
•
Trevor Warmedahl
23
6
1
Eating Comte: From pre-Napoleonic farm to former military fort.
DZTA research part two: dried abomasums and whey starters.
Aug 14
•
Trevor Warmedahl
24
16
3
Cheese terroir as a fungal-human fractaling time telescope.
What moldy cheese in France taught me about yeast and life.
Aug 7
•
Trevor Warmedahl
25
7
3
July 2026
The wild fermentation of white cheese in sheepeopleland.
The cheeses of Kosova, part two: white cheese.
Jul 31
•
Trevor Warmedahl
25
8
2
Pastoral soundscape: BabaNu Guesthouse in Fishte, Albania
A walk with the flock on a summer morning
Jul 29
•
Trevor Warmedahl
21
5
1
3:20
Photoessay: the edible landscape of an Albanian village.
The physical evidence of our true humanity.
Jul 27
•
Trevor Warmedahl
17
3
Clotted Cream from sheep milk, aged in wood barrels
The cheeses of Kosova, part one: Maza e Vjeter.
Jul 24
•
Trevor Warmedahl
24
14
My income from Substack: how it’s grown since I began gifting paid subscriptions.
Update on Milk Trekker 2.0
Jul 21
•
Trevor Warmedahl
33
3
6:09
The future is a cobweb encrusted cow barn
The dairy livestock, milking process, and architecture of Malësia as symbols of resistance and sovereignty.
Jul 17
•
Trevor Warmedahl
18
2
1
Lacto-diplomacy and Kaymak: A Lactoderm with many names.
Visiting Camp Chaos Milk party in Balkan borderlands.
Jul 10
•
Trevor Warmedahl
21
5
4
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