Trevor Warmedahl has a well-established identity as a nomadic cheesemaker and is knowledgeable about grazing practices and milk fermentation globally. He’s been a cheesemaker for the past decade working with companies of various sizes, but with a dedicated focus on farmstead operations and natural/raw milk. His interest is in what he describes as “endangered cheeses and milk fermentation practices of rural pastoral communities, the global diversity of these foods, and their ties to regional cultures and agricultural systems.” Trevor won the 2022 Daphne Zepos Teaching Award for cheese professionals hoping to further their paths and bring home to North America valuable knowledge to benefit cheesemakers. His current project, The Sour Milk School, offers five-day natural cheesemaking workshops held on farms in the US and abroad.
