St. Lawrence University

North Country Folk Series

Josh Carter

Josh Carter is a homestead gardener of seven years with a passion for fermentation as a mode of food preservation. For three years he has been experimenting with raw milk natural rind cheeses in the vein of limburger, camembert and blue. Though definitely not an “artisan”, he recently completed “Essential Principles and Practices of Cheesemaking” at the Vermont Institute for Artisan Cheese. He continues to be humbled by the wondrous complexity of the cheesemaking process, and hopes to pass this wonder on to others.