Sitemap - 2022 - Milk Trekker
Sour Milk School: natural cheesemaking workshops
The Basque: Idiazabal, the Latxa sheep, lamb rennet, and an old farmhouse
Cheeses of the Canary Islands: La Palma, the Palmera goat, rennet, and coagulant sovereignty.
Thistle cheese of the Canary Islands
DZTA Coagulant Research: visiting Cuajos Caporal
Transhumance with the Shepherds of Tusheti.
How and why I travel the way I do.
Beyond the Raw/Pasteurized divide
Cheeses of Georgia: Dapsnili kveli and Kaimaghi
Cheeses of Georgia: Dambalkhacho
Tusheti part 2: Sheep Skin Grail Quest continues
Tusheti part 1 : Trekking amongst shepherds, a cheese called Guda.
Cheese Philosophy: Austrian Alps part 2
Making cheese in The Austrian Alps
Thoughts on paid subscription content
Albania: hard to categorize breeds
Albania: the mountain shepherds of Lepushe
A farmer philosopher and his Modicana cows
Ragusano: king of Caciocavallo
Pecorino Siciliano, Vastedda, and Ricotta
Transhumance in Valle Del Belice
Icelandic cows: A2 milk, unique genetics, and farming practices.
The role of dairy and preserved foods in Icelandic cuisine
The Icelandic goat: a successful revival
Langhe Sheep Tuma: one of my favorites
Foundations pt.3 -Texture in food
Foundations pt. 2 - My extreme omnivore philosophy.