Soirée-Leone Sinclair using curd knife to show clean break in large vat of curd
 
Soiree-Leone Sinclair and Hollis
natural cloth wrapped aged cheese with molds
two large glass jars of corn fermenting sour corn
baskets of fresh peaches and fermentation station shelves filled with carboys, jars, and crocks
Soirée-Leone Sinclair cutting vegetables for tasting
cut up natural cheese with cloth wrapping
hand holding basket of morel mushrooms
cheese on cutting board with hot peppers fermenting in the background
loaves of sourdough bread on cooling rack
Soirée-Leone Sinclair removing whey from vat of curd
wild fermented shoyu in glass container and jug with filter and funnel
several jars of tofuru
three pots on a stove steaming grains for making miso
hand holding scraps of napa with kimchi paste applied wild fermentation
cheese in paper on a counter natural cheesemaking
half full jar of wild shoyu on a shelf between a crock and a container of hot peppers fermentation station
furry tofu on bamboo mat
hand holding mozzarella cheese over a bucket filled with mozzarella cheese
cheese in butter muslin draining into bucket with crock and bowls off to the side
lidded stoneware crock wrapped in towels and labeled cream cheese, do not disturb
stack of feta style cheese on white mesh tray with knife rack in background
earth tone speckled handmade plate and grater with grated salted goose egg yolk
large cloth wrapped cheese on a bamboo mat in a white plastic tray natural cheesemaking