EVENTS

View 50-page sample of book! click HERE
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Review in Culture Magazine, Winter 2018

Heritage Radio Network
Podcast station featuring heritage food topics
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
Really interesting, in-depth, hour-long, interview w/ Merryl Winstein
by Diane Stempel, cheese investigator.

Welcome Dairy Connection/Get Culture,
& New England Cheesemaking Supply,
now carrying my Successful Cheesemaking® book.

Planet Cheese, click here.
with Merryl Winstein

Read Planet Cheese, blogger Janet Fletcher's fascinating weekly cheeseletter with seasonal recipes, class announcements and timely thoughts on food, wine, beer, gardening and culinary travel. Sept. 5, 2018 issue features my new Successful Cheesemaking® book.

Earthworms Radio Show
Jean Ponzi, host

KDHX 88.1 FM Radio
St Louis, Missouri
Around the world at KDHX.org
http://earthworms.kdhxtra.org/successful-cheesemaking-you-can-do-it

Upcoming Cheese Making Classes!
choose Sat, Sun, or both
Oct 27/28, 2018 Columbia ILL

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About my new book
"
SUCCESSFUL CHEESEMAKING®
Step-by-step directions & photos for Making Nearly Every Type of Cheese"
Wholesale terms / purchase orders / list of wholesalers

Publisher's Weekly review, May 2018.

Kirkus Magazine review, July 2018

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About SUCCESSFUL CHEESEMAKING® book, M. Winstein

My new Book!
SUCCESSFUL CHEESEMAKING®, Step-by-Step Instructions & Photos for Making Nearly Every Type of cheese.
by Merryl Winstein

foreword by Ricki Carroll, founder, New England Cheesemaking Supply
630 pages. 800 photos by Merryl Winstein
Lay-flat spiral, set of 2 volumes sold together, $124.99 / set
ISBN 9780998595955

View 90-page sample of book! click HERE
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“One of the most in-depth and informative works on the subject, these volumes perfectly blend practicality, science, and creativity. 800 photos.”
Publishers Weekly/Booklife

“A massive wealth of knowledge for dedicated cheese-making students.” Kirkus

“Answers questions you didn’t even know you had!” Jim Wallace, cheesemaking tech expert, New England Cheesemaking

Learn the traditional and professional ways of making the finest artisan cheeses, using simple home equipment. Step-by-step instructions are clear, detailed, easy to follow. With 630 pages and over 800 photos, this book answers all your cheese-making question!

Thoroughly researched, comprehensive book progresses from the milk itself, through all kinds of renneted and non-renneted cheeses, grouped by each great cheese family. Explains how varying acidity, salt, moisture, and ripening let you create the delicious cheese styles, flavors, and textures you long for.

As a teen, Winstein traveled alone to Denmark to visit her penpal, and discovered the wonders of artisan cheese. Later, she learned to recreate those flavorful European cheeses, while raising dairy goats in her suburban St. Louis, MO backyard for 22 years. And, she attended professional cheesemaking classes in Vermont and in Europe.

In the past 15 years, she’s taught about 3000 people the art of artisan cheesemaking in her hands-on, information-packed cheesemaking workshops (www.CheeseMakingClass.com).

The culmination of 8 years of writing, research, and travel, the SUCCESSFUL CHEESEMAKING® book finally answers hundreds of questions not covered in other books or media, and preserves the legacy of fine cheesemaking for the cheesemakers of today and tomorrow.

Book includes: 630 pages ( divided between 2 volumes).. 800 photos. 30-page index; 20-pages of Frequently Asked Questions; glossary; further reading; list of suppliers; references.
BUY direct from publisher & author at www.CheeseMakingClass.com (click here).
Or, click link to Amazon.com, choose the $124.99 offer, it's direct from the publisher.


Please ask your library and bookstore to order from their usual wholesalers and EARN $10 (learn how/click here). Wholesalers: Baker & Taylor; Brodart; Emery-Pratt; Follett’s; Library Bound in Canada.

Wholesale rates / purchase orders / vendor set-up, click here.)

More info, sample pages, reviews, & complete 6-page table of contents, click here.