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Trevor Warmedahl is a writer and educator from Washington State who spent 10 years making cheese for various companies in the US. In the last four years he has been traveling to work with cheesemakers and document the dairying and milk fermentation traditions in various countries. He recently launched a mobile educational project called the Sour Milk School, which holds five-day natural cheesemaking workshops.
Exploring the Wide World of Rennet
Cheese traveler’s research
abroad explores rennet and opportunities for American makers.
