Trevor Warmedahl worked in commercial cheese operations large and small in the USA for about 10 years, becoming increasingly disenchanted with the uniformity of the final products and their dependence on purchased starter cultures and rennets. So he set off to learn about “other, older ways to go about the fermentation of milk and the care of dairy livestock and the making of cheese”. That took him first to Mongolia and the start of a six-year journey that he shares in his book Cheese Trekking.

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