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 

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

Amazon

Mailing list sign-up




SCHEDULE a CLASS or EVENT in YOUR LOCATION

CONTACT ME to schedule an event in your location.

Anywhere in the USA, Canada, or worldwide, I do cheesemaking classes, presentations, cheese making or dairy consultation. I also give book talks about my SUCCESSFUL CHEESEMAKING® book. (List of previous events)

Participants may be your group, friends, a dairy club, or others who sign up on my website.

I can teach kids or adults at a beginner or artisan level, and I will teach whichever cheese-styles you are most interested in, while including a wide range of traditional and professional techniques for making really great tasting cheese.

Fee is based on the number of days of teaching and travel, number of participants, and who supplies the milk and equipment.

In general it is $185 per person per day, from 8:45am-5pm. Groups or clubs may have a different time and price format. In addition, I charge $400 per traveling day. Up to two children age 13 or under may attend free with each paying adult.

Host supplies overnight accomodation in a home or motel. Host also supplies clean, raw milk, which MUST be cooled according to my directions. If it is not cooled properly at milking time, the cheesemaking will fail. If pasteurized according to best cheesemaking practices on professional equipment, the pasteurized milk can be used.

Supermarket, bottled, pasteurized milk is not suitable for making good quality, hard, pressed, renneted cheeses.

Merryl Winstein - www.CheeseMakingClass.com

Merryl winstein, Cheese Making Classes, St. Louis, MO