Cheese Trekking
Book •
Trevor Warmedahl's Cheese Trekking recounts his journeys working alongside traditional cheesemakers across diverse regions, documenting techniques, flavors, and cultural contexts of artisanal cheeses.
The book combines travel narrative with hands-on cheesemaking insights, examining how microbes, animals, and place shape cheese.
Warmedahl contrasts industrial practices with small-scale traditions and advocates for preserving local cheesemaking knowledge and terroir.
Throughout, he profiles specific cheeses and the people who make them, offering sensory descriptions and reflections on food ethics.
The book serves both as a celebration of diverse dairy cultures and a call to relocalize and respect traditional fermentation practices.
The book combines travel narrative with hands-on cheesemaking insights, examining how microbes, animals, and place shape cheese.
Warmedahl contrasts industrial practices with small-scale traditions and advocates for preserving local cheesemaking knowledge and terroir.
Throughout, he profiles specific cheeses and the people who make them, offering sensory descriptions and reflections on food ethics.
The book serves both as a celebration of diverse dairy cultures and a call to relocalize and respect traditional fermentation practices.
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Hilda Labrada-Gore
569: Traditional Vs. Industrial Cheese: Does It Matter Where Your Cheese Comes From? With Trevor Warmedahl
