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, February 19, 2012

My name is Bubba and I'm a Dog!!




Bubba is our guardian, he lives with the flock and has a very loud bark to scare off any predators. He is a Great Pyrenees which is an ancient breed the lineage of which can be traced back 10,000 years to the earliest domesticated dogs. Isolated in the Pyrenees mountains these dogs are used by basque herders who appreciate the dogs ability to live outside in harsh conditions. They have an warming insulating undercoat and a thick water resistant outer coat of white fur that allows them to weather the toughest climates and blend in with the flock. Great Pyrennes are nocturnal animals, sleeping most of the day but spending the night patrolling and barking at anything they might find threatening. They integrated themselves with a flock quiet readily and need no training to do their jobs, its deeply ingrained genetic memory.