To learn more about traditional fermentation and cheesemaking practices consider learning with the following educators:

Heather Jarman
http://www.sapori-e-saperi.com
Heather runs intimate tours visiting traditional artisanal producers of Cheese and Salumi across various regions of Italy. 

Sandor Katz
http://www.wildfermentation.com
Father of the fermentation revolution, Sandor laid the foundation for the principles that stand behind by cheesemaking practice. Author of 'Wild Fermentation', and 'The Art of Fermentation', Sandor offers classes worldwide, and at his homestead in the hills of Tennessee

Sharon Flynn
http://www.thefermentary.com.au
An advocate of traditional fermentation cultures, and the owner/operator of a successful and diversified fermentation company, Sharon Flynn teaches fermentation courses of all sorts in the Melbourne area.
She is the author of the recently published book 'Ferment for Good'.

 

Commercial Cheesemakers around the world who are using more natural methods

USA
Bobolink Dairy, NJ
Parish Hill Creamery, VT

Canada
Secretlands Farm, Ontario

Netherlands
Doetie’s Geiten

Ukraine
Forest Farm

Mexico
Villa de Patos