About this episode

Trevor Warmedahl discusses the differences between traditional and industrial cheesemaking and its impact on flavor and nutrition.

Traditional cheesemakers respect the process of cheesemaking. They honor the environment, the animal, its milk and traditional techniques – all of which lead to delicious, nutritious cheese. Industrial cheesemaking, in stark contrast, emphasizes sterile conditions, uniformity, and artificial inputs (including GMO-derived rennet). The cheese that results from the conventional approach is consistent... but misses a lot in terms of flavor profile and nutrients. Trevor Warmedahl is a cheesemaker, fermentation educator and the author of Cheese Trekking. Today, he takes us on a cheese adventure, as we gain insight on traditional, artisanal cheesemaking. He gives us pause about what is in our fridge and where it comes from. Trevor has trekked all over the world, working alongside artisanal cheesemakers, so he understands and shares the importance of working with (instead of against) microbes and nature. He describes cheeses you may have never heard of, along with unique approaches to making them. Trevor also helps us take stock of what has been lost in our modern approach to cheesemaking. Visit Trevor's website: sourmilkschool.com Become a member and/or donate to the Weston A. Price…

People in this episode

Guest: Trevor Warmedahl

Topics covered

• cheesemaking
• traditional cheese
• industrial cheese
• fermentation
• nutrition
• artisanal techniques

Keywords

• cheese
• traditional cheesemaking
• industrial cheese
• fermentation education
• nutritional value
• artisanal techniques

Sponsors

New Biology clinic, Bordeaux Kitchen Naturals

Mentioned in this episode

Organizations: Weston A. Price Foundation

Products: Cheese Trekking

Places: sourmilkschool.com, westonaprice.org

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