a mobile educational endeavor sharing methods of natural cheesemaking
my book
cheese trekking
is now available for preorder
Cheese Trekking is a compilation of stories about the places, people, livestock, and microbes that come together as rare and endangered cheeses. Each chapter introduces a place and the dairy foods made there, with an emphasis on the individuals, families, and communities who raise animals and tend landscapes while fermenting milk into cheese.
It is also about the shift from attempting to eradicate and control life, to cultivating and honoring it.
The book will be published by Chelsea Green in February of 2026, and I encourage you to preorder from one of the sites below:
(This option allows readers to support independent bookstores, to learn more check out this article or this video.)
Sour Milk School and this book are an outgrowth of my travels and research over the last six years as Milk Trekker.
I have spent 2025 traveling and teaching internationally in Sicily, Albania, Serbia, Slovenia, the Canary Islands, and Georgia. I’ll return to the US in December
In early 2026 I will promote the book with in person events and podcasts, and am hoping to speak with potential hosts who are interested in collaborating with me to offer five day workshops in the USA or other countries starting in the spring.
A recap of a longer video by Ross Perkins from a workshop in Idaho at Wild Spaces Farm.
The origins of Sour Milk School in my travels as Milk Trekker