HEAR INTERVIEWS
with Merryl Winstein
& Successful Cheesemaking® book:

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.

Earthworms
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

READ BLOGS, REVIEWS
Planet Cheese, here.

blogger Janet Fletcher's weekly cheeseletter. Sept. 5, 2018 issue 

BLOG: Stephanie Robbins in Edwardsville IL

Culture Magazine, Winter 2018, p. 14. (here)

Publisher's Weekly review, May 2018.

Kirkus Magazine review, July 2018

WHOLESALE / purchase orders / list of wholesalers

Buy book from me or from
Steve Shapson, theCheesemaker.com
Dairy Connection/Get Culture
New England Cheesemaking Supply

Amazon
Baker & Taylor, Follettbooks. Library Bound in Canada, Emery-Pratt

Mailing list sign-up




MONTHLY CHEESE MAKING CLASSES

MONTHLY CHEESEMAKING CLASSES
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.

____________________
AMAZING NON-RENNETED CHEESE
Sat Dec 7, 1:00-3:00
$39 per adult
Kids may attend: $10 each child up to 3 per parent

Amazing series of cheeses made with no rennet

• Quick, tasty, VINEGAR RICOTTA.
• That turns into FETA and QUESO BLANCO.

• Cultured COTTAGE CHEESE
• SOUR CREAM

AMAZING NON-RENNETED CHEESE
Sat Dec 14, 2019 1:00-3:00
$39 per adult
Kids may attend: $10 each child up to 3 per parent
Amazing series of cheeses made with no rennet

• Quick, tasty, VINEGAR RICOTTA.
• That turns into FETA and QUESO BLANCO.

• Cultured COTTAGE CHEESE
• SOUR CREAM

COMPLETE RENNETED CHEESE CLASS
Sat/Sun March 14-15, 2020
Choose one day or both, 8:45a-5:00p

$185 per person per day
SAVE $25, two people one day, or one person each day, $345 total

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

SUNDAY
Traditional Mozzarella (NOT the quickie citric acid kind)
Gouda (washed-curd cheese)
Blue Cheese
Feta
Hand-ladled Ricotta

The GAMUT 2-DAY CHEESE CLASS
Sat/Sun April 18-19, 2020
Choose one day or both, 8:45a-5:00p

$185 per person per day
SAVE $25, two people one day, or one person each day, $345 total

SATURDAY
Parmesan (high-temperature, thermophilic cheese)
Gouda (washed-curd, mesophilic cheese)
Camembert/Brie (same method, different sizes)
Hand-ladled Ricotta

SUNDAY
French Tomme (basic, mesophilic cheese)
Traditional Mozzarella (NOT the quickie citric acid kind)
Blue Cheese
Feta
Hand-ladled Ricotta

________________________________________________

SIGN UP (here), or phone 314-378-0196. Expect emailed receipt immediately. If none, contact me right away.

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 on Manchester Rd.
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 supplies to take home so you can start in right away. (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