7 Comments
Jul 12Liked by Trevor Warmedahl

Wonderful! I first learned of raw milk cheese and the microbiome of natural cheeses from Michael Pollan's book "Cooked". It's a fascinating subject.

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Pollan’s work had introduced many to this and so many other important subjects. Another important book is “reinventing the wheel” which I highly recommend.

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Thanks for the recommendation Trevor! I just bought it! 🙂

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Loving thinking about "cleaning" in terms of an inoculation

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Simply Brilliant

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Trevor - as usual, fantastic, and so to the point. Thank you. I recently went to Salers, very much the same principle… will you come to Cheese Berlin in November and talk about this? 🤩

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Thanks Ursula, Salers is such a fascinating cheese, and the parallels are many. Gosh, I would love to attend Cheese Berlin, but I’m planning to hunker down in the states this winter, to do the writing that needs to be done.

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