Who I am and what my mission is.

I spent ten years making cheese in the US before beginning to travel globally volunteering with cheesemakers and herders in 2019. I wish to document the intersection of traditional and modern techniques, and portray the global diversity of dairying, cheesemaking, and grazing practices. In doing this I want to show how the final cheese is the end product of a complex series of relationships and decisions made by humans, that are embedded in a a cultural, geographic, and climatic setting. I advocate for raw milk, a natural starter cultures, heritage breeds, regenerative or ecologically responsible grazing, and the right of all humans to ferment milk in their own homes, selling in local markets. In order to further my mission I am writing a book, and hope to build an online archive, a global database of cheese, dairy, and grazing knowledge. I would love to talk with anyone interested in hosting me anywhere in the world and hearing about how you do things.

Sunday, July 24, 2011

Route One Farmhouse Dinner

On July 17th we did a Farmhouse dinner for Route One, an organic farm based in the Santa Cruz area.  It was held in an orchard adjoining the farm with tables set up to set 80 people.  We pulled in a large BBQ and had a prep area, deep fryers, propane stoves to warm soup.  The first course consisted of flatbread which we grilled, hummus, marinated veggies, olives and our cheeses, including a marinated feta.  The second course was a lentil soup followed by lamb kebabs.  The desert was lemon ricotta fritters with fresh fruit and a honey sauce.  Wine from Odonata was served along with beer from Uncommon brewery.  It all came together nicely and was great exposition of the amazing local food system in region.





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