Merryl Winstein
Cheesemaking Classes & Raw Goat Milk
St. Louis, MO, Hermann, MO & Springfield, Illinois

Beautiful array of cheeses you can make.

MERRYL WINSTEIN CHEESE MAKING CLASSES
ST. LOUIS, MISSOURI
SPRINGFIELD, ILLINOIS:  Jan 28-29, 2012
COLUMBIA, MO every few months.
Please request classes elsewhere.

LEARN TIME HONORED METHODS for crafting the most delicious cheeses imaginable, in a Cheesemaking Class with Merryl Winstein.

Also, visit with my herd of urban goats, just a mile from Whole Foods Brentwood, MO; call ahead to buy sweet Raw Goat Milk.  Phone to pick up cheese making supplies (excellent direction booklet,  liquid rennet, bacterial starter cultures, cheese wax, citric acid powder, economical cheese press, molds/forms, cheese draining mats, dairy thermometers, brie paper, and more.)

In the HALF DAY BASIC CHEESEMAKING CLASS, learn to make Feta, soft spreadable Chevre, basic Hard Pressed Cheese, Yogurt, and Ricotta.  Class is part demonstration, part hands on.  You'll see, feel and smell the changes as the sweet milk sits or is stirred into curds of the correct textures, moisture levels, temperatures and acidity.  You'll learn about use of a pH meter, salting and brining, pressing and aging, so you can create a variety of great cheeses at home.  

Afterwards, get supplies to take home to start cheesemaking, and watch me milk the goats and learn about correct milk cooling.  You will not take cheese home.  You will take home an in-depth direction packet and the skills for making all the scrumptious cheese you want.  

Afternoon Basic Cheesemaking, 2011 price:  $50 per person, $5 discount for two people signing up together, $95 total. (Out of town classes priced higher to cover travel.)

ALL-DAY CHEESE MAKING CLASS WEEKEND, Choose one day or both.  We will make two simple and two detailed cheeses daily.  For example, Cheddar and Swiss/Alpine (detailed), with Camembert and Ricotta (simple).  Or, Blue and Mozzarella, with Chevre and Ricotta.  Attend Saturday, Sunday, or both, and learn a complete array of cheesemaking methods on each day.  

Just as in the Half Day Cheesemaking Class, it's part demonstration and part hands on.  You'll see, feel and smell the transforrmation of fresh sweet milk into curds of correct textures, acidity, moisture levels, and temperature pattern.  Use of pH meter, salting, brining, pressing, and agin, complete the picture.  Learn correct care and cooling of mik, and watch me milk the goats after cheese making.  

There's nothing extra to buy for the class, but do take the opportunity to obtain the supplies you'll need to start making cheese at home right away.  

For the All Day Cheesemaking Class, be sure to bring your LUNCH, snacks, and water bottle for sipping, plus pen and paper for notes.  We definitely won't have time to go out for lunch.  You will take home knowledge (not cheese), a great direction packet, and the skills for making all the wonderful cheese you want.

All Day Cheese Making 2011 price:  $145 per person per day.  $10 discount for one person attending both days (total $280), or for two people, with one attending Sat and one attending Sun.  (Out of town classes priced higher to cover travel.)

Payment:  Register with Credit Card on line at www.cheesemakingCLASS.com .  OR phone or email me; then I need your check within 3 business days to confirm and reserve your spot.

Cancellation Policy:  Full refund if cancelled before 2 weeks ahead of class.  Otherwise, refund only if your place can be filled.


CHEESEMAKING SUPPLIES
Nothing extra to buy for the class.  It's convenient and lucky for you to be able to pick up cheese making supplies in St. Louis, MO, either at the cheese classes, or any day that's convenient.  Phone ahead please so I can get them ready for you.  NO drop in shoppers or visitors, this is our household!  Phone 314-968-2596, or email through website.  Some items available online through the site, but I would rather you phone and pick them up.

(NOTE: If phone keeps ringing, we are talking - we don't have a busy signal.  Keep calling till you get a person or our answering machine.)

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