with Merryl Winstein

Earthworms Radio Show
Tues, Nov 21, 5:30-6:15pm CST
Jean Ponzi, host

KDHX 88.1 FM Radio
St Louis, Missouri
Around the world at

Upcoming Cheese Making Classes!
St. Louis, Missouri
choose Sat, Sun, or both
Sat/Sun Jan 20-21, 2018

About my new book
Step-by-step directions & photos for Making Nearly Every Type of Cheese"

Mailing list sign-up



Stretching mozzarella,, Merryl Winstein, St. Louis, MO


JAN-20-21, 2018
with Merryl Winstein, Cheese Maker
St. Louis, Missouri, USA 63108
(Schedule event or class at your location, here.)

HEAR MORE on my recent interview at, the Earthworms Show with Jean Ponzi. (KDHX_FM 88.1, St. Louis, MO,Nov 24, 2017).

Pick Sat, Sun, or both
Sat/Sun JAN 20-21, 2018, St. Louis, MO

French Tomme
British Bandaged (cloth-wrapped) Cheddar
Hand-ladled Ricotta

Blue Cheese
Traditional Mozzarella (NOT the quickie citric acid kind)
Hand-ladled Ricotta

TIME: 8:45am–5:00pm

$185 one day, one person
SAVE $25,  two for $345
($172.50 each)
SAVE $55, three for $495 ($165 each)
• can be one person attending both Sat & Sun
• or two-three people on same day

• or one-two-three people, different days

Exact address sent to you. 
St Louis Classes, zip 63108.
Near St. Louis University, Forest Park, IKEA, Missouri Botanical Garden, and Whole Foods City location at Pine & Euclid.

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

Beginners or experienced, you will learn a LOT.
Full array of cheese and cheese making methods for cow, goat, or sheep.
Totally hands-on.
Have fun and make new friends.
Lots of personal attention.
Go home ready to make all your favorites.

50-page direction packet



  • 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 will be inside, but dress for the weather (warmer clothes in winter, cooler clothes in summer.)

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

HEAR MORE on my recent interview at, the Earthworms Show with Jean Ponzi. (KDHX_FM 88.1, St. Louis, MO,Nov 24, 2017).

BUY AT CLASS (or on this site)

  • My new book “SUCCESSFUL CHEESEMAKING™, Step-by-Step Directions and Photos for Making Nearly Every Type of Cheese.” 
    670 pages, 800 step-by step B/W photos.
    $124.99, with FREE postage before Nov. 30, 2017
    SAVE $30, buy two books at once, $219.98, with FREE postage before Nov. 30.

    (buy book here).
  •   Beautiful, wooden dutch lever cheese press (handmade in Illinois $125)
  • Complete cheesemaking kit MUST BE ORDERED TWO WEEKS BEFORE CLASS for making 125 pounds (60kg) cheese of every type:
    includes dutch lever cheese press, above
    •  25 little packets of starter culture (5 each of mesophilic, thermophilic,   chevre/fromage blanc, sour cream, and yogurt)
    2 good quality hoops (one for pressed cheese like Cheddar, one for drained cheese like chevre or feta-style
    •  good quality F/C thermometer with 2" dial and 8" (20cm) stem,
    •  liquid rennet
    •  food grade
    cheese mats (NOT needlepoint craft mats!),
    •  accurate 50-page direction booklet (same one given out in my cheese making classes)

    (buy kit here).

At class I sell the complete kits and individual supplies
like rennet, hoops, etc. Online I ONLY sell my books, the complete kits, and the cheese presses. Other companies like ,, and sell individual supplies.

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