Wild Dairy Fermentation
Peter Dixon (pictured at top) and Rachel Fritz Schaal share the title of head cheesemaker at Parish Hill Creamery, where they’ve been propagating cultures from raw milk since 2013. Photo by @parishhillcreameryLong before packets of freeze-dried cultures for milk existed, there were dairy ferments. Cheese, yogurt, and kefir are probably second only to beer ...
