CHEESE MAKING CLASSES & CONSULTATION

LIVE ZOOM CLASSES.  Have fun making cheese at your own house using your own equipment. By Zoom I watch over and teach a complete artisan cheesemaking class....
PRICE: $125 per person.
MAKE CHEDDAR, Wed Oct 28, 2020, 9am-3pm (9.00 til 15.00) Central USA, GMT-5...
MAKE GOUDA, Sun Oct 8, 2020, 9am-3pm (9.00 til 15.00) Central USA, GMT-5...
Preferable (though not required) to have my book so we are "on the same page."
...SIGN UP: http://www.cheesemakingclass.com/store/online-sign-up-buy-books-supplies

FREE 1-hour consultation - get your questions answered. After that, $25 per hour, (current price).

PLEASE
1.  BUY my big, red Successful Cheesemaking® book directly from me on this website.
2.  POST about our zoom/phone meeting on at least 3 cheesemaking social media groups, INCLUDE telling that they too will get a free consultation and cheesemaking class if they order directly from me at my site www.CheeseMakingClass.com
3.  LIKE my Facebook page, Merryl Winstein Cheesemaking Classes

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MONTHLY CHEESEMAKING CLASSES (when virus is over)
St. Louis, Missouri
Merryl Winstein, Cheese Maker
www.CheeseMakingClass.com
St. Louis (Maplewood) MO 63143

Or your location.
No experience needed.
You'll be experienced by the time you leave.

Have fun getting your hands into a full array of traditional & professional cheese making methods for delicious cow, goat, or sheep cheese. Learn about pH, correct curd texture at all stages, salting, ripening, every secret for making your cheese taste great. Find out why your cheese didn't work before. Have fun and make new friends.

You will NOT bring home cheese, but you will bring home a complete direction packet and knowledge for making all your favorites.

SIGN UP HERE, www.CheeseMakingClass.com, or phone 314-378-0196.

SATURDAYs
French Tomme (basic mesophilic cheese)
Traditional British Clothbound/Bandaged Cheddar
Camembert/Brie (same method, different sizes)
Hand-ladled Ricotta

SUNDAYs
Traditional Mozzarella (NOT the quickie citric acid kind)
Parmesan-style, (high-temperature, thermophilic cheese)

Blue Cheese
Hand-ladled Ricotta

SIGN UP (here), or phone 314-378-0196. Expect emailed receipt immediately. If none, contact me right away.
$185 per person per day
SAVE $25, two people one day, or one person each day, $345 total

Exact address sent to you. 
WHERE: St. Louis, (Maplewood) Missouri 63134, USA,
2 miles east of Whole Foods, Brentwood Missouri, and  St. Louis Galleria shopping center. Near Kakao Chocolate, Penzey's Spices, and Schnucks Groceries on Manchester Rd. Between Big Bend and McCausland.
Near Highway 40/64 at Bellevue or Big Bend exit
OR, I teach at your location. Write for details.

BRING

  • LUNCH, snacks, your coffee in a thermos, & water bottle, we will eat here during the class (NO time to eat out).
  • Pen & paper for notes.
  • BATH TOWEL to dry your hands all day and plastic bag to take it home.
  • Apron.
  • Camera.
  • Money for my big or small books for added info. You get a free direction packet with the class. (I supply everything for the class itself.)

Nothing extra to buy for the class.
We are inside, but dress for weather (warmer clothes in winter, cooler clothes in summer.)

CANCELLATION POLICY: 
Refund if cancelled more than two weeks before the class. 
If cancelled less than two weeks before the class, no refund.

SIGN UP here, or email, or phone 314-378-0196

SIGN UP FOR "NEWSLETTER," get EMAIL of UPCOMING CLASSES.

BUY my book here.

PODCAST
Heritage Radio Network
Heritage food podcasts
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
host: Diane Stempel, cheese investigator.

READ BLOG Planet Cheese, here.
blogger Janet Fletcher's weekly cheeseletter. Sept. 5, 2018 issue 

PODCAST: Earthworms Show with Jean Ponzi.
(KDHX_FM 88.1, St. Louis, MO, Nov 24, 2017).

Stretching mozzarella, www.cheesemkingclass.com, Merryl Winstein, St. Louis, MO

 

 

 

ABOUT MY NEW SUCCESSFUL CHEESEMAKING® BOOK

REVIEWS
Publishers Weekly/Booklife
"One of the most in-depth and informative works on the subject, these volumes perfectly blend practicality, science, and creativity. 800 photos." Kirkus
"A massive wealth of knowledge for dedicated cheese-making students."
Happy reader
"I learned more in the first 27 pages than in any other source I've seen."

BUY AT CLASS, or on website www.CheeseMakingClass.com (click here)
Wholesale terms (click here)

Make all kinds of cheese at a class with Merryl Winstein, St. Louis, MO