Natural Fermentation: Cheese

Saturday, May 28, 7 AM Eastern (Details Below)
Trevor Warmedahl

Cheese lovers at any level. Fermenters. Come watch Trevor share his decades of experience. Ask questions, simple or hard. Cross cultural observations on natural or no starter culture cheeses.  The notion of slow fermentation, which like sourdough can lead to more complex flavor and is the antithesis of the industrial approach (fast=safe).  The diversity of pastoralism. Transhumance. Taking cheesemaking to its source, teat and udder health, how fresh healthy milk from healthy animals is the starting point for great cheese.  

  • Whey based thermophilic starter culture at Cascina Lago Scuro – Mozzarela
  • Wooden vats as microbe reservoirs – Ragusano
  • No added starter culture but udder microbes – Langhe Tuma
  • Specific temperature starter cultures from selected animals – St. James

There is no fee for this event, but it is still part of a benefit for #wckitchen. Whether or not you are making a donation you must register at the link. Hit Send and fill in the information. Or jump on now, and do it later if you want to watch later. That includes any of the sessions from this year as well. This $45 benefit package is available until December. 

An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – gets you in as an annual subscriber with access to hundreds and hundreds of videos in our library as well as  future events in 2022. Everything viewable until 1/1/2023. #cheese #fermentation #wildfermentation #artisancheese  #culturesgroup #fermentsandcultures

Cheese (Ragusano)

Saturday, May 28, 2022 07:00 AM Eastern Time
Meeting ID: 845 1634 2706
Passcode: 555505


Author: Cultures.Group

Cultures.Group shares information, educational resources, and unique experiences through live events, online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. If it’s about using koji, we have it. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. We never charge more than one annual fee to access all videos, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. The Annual Membership fee we charge is to keep our videos stored and our capacity to stream live and pre-recorded events. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Join us. $75 USD for annual Membership and access to everything: Cultures.Group Website: https://Cultures.Group Substack/Mailing List:

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