a mobile educational endeavor sharing methods of natural cheesemaking and milk fermentation

my book

cheese trekking

is now available to order

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.

I encourage you to order from one of the sites below:

Sour Milk School and this book are an outgrowth of my travels and research over the last six years as Milk Trekker.

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In 2026 I am teaching workshops on the west coast, and I will head to France in August, Italy in September, and Spain in October. I will co-teach Methods of the Mountain, and lead a guided tour in Northern Spain.

In addition to my regular five-day workshops, I am now offering 2 day events focused on yogurt and kefir rather than cheesemaking. These shorter courses compare sour milk to other fermentations and focus on sensory reclamation: sharpening our senses and allowing them to guide us in fermentation, cooking, and life.

All upcoming events can be found on this calendar.

Sign Up HERE for my Substack Newsletter for updates

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