6 Comments
Aug 2Liked by Trevor Warmedahl

Exquisite. I remember making small-batch soft cheese as a little child with my grandmother. What a treat to read your cheese-making stories here!

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Aug 1Liked by Trevor Warmedahl

Trevor, this is a very interesting topic. You execute very well; it's easy to read, and your voice gives it a passion. Keep writing!

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Aug 2Liked by Trevor Warmedahl

We need more Guido in the world

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Aug 1Liked by Trevor Warmedahl

I always look forward to your articles, Trevor! To a thoughtful, contemplative mind, all that you report sounds so obvious. It's like you are uncovering long lost treasure.

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The Aging Room is delightful. How long do these age for?

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author

I can’t recall, but I believe 6 - 18 months? There are also less aged, smaller versions that look more like traditional gourd shaped caciocavallo.

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