Mar 3, 2026
Trevor Warmedahl's new book, Cheese
Trekking: How Microbes, Landscapes, Livestock, and Human Cultures
Shape Terroir, documents natural cheesemaking practices in
traditional communities. Warmedahl is a cheesemaker, educator,
and founder of the Sour
Milk School, where he teaches natural methods of milk
fermentation suitable for the home, farm, restaurant, or commercial
operation.
The book recounts his travels to Mongolia, India, Norway,
Italy, Austria, Slovenia, Georgia, and Spain, where he met
cheesemakers using practices that go back generations and result in
cheeses with flavor and "terroir" far beyond anything he'd ever
encountered. And the pastoralists who make them have deep
connections to their land and animals, and are doing a kind of
agriculture that heals the land and promotes
biodiversity.