No-added-starter cheese: Kashkaval from…

Trevor Warmedahl

May 28, 2024

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A visit to a cheese school and thoughts on microbial richness in milk.

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3 Comments

Judy Hatton

Jun 1, 2024

Great read !

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I love reading and hearing about what you are finding. It has totally made me rethink my views and methods of cheesemaking. Learning the details and depths of these underlying methods is very inspiring to me.

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Thank you! So nice to see the baskets!

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Milk Trekker

No-added-starter cheese: Kashkaval from…