REGISTER ONLINE FOR CHEESEMAKING CLASSES

Your friend will be thrilled to receive a gift certificate for a cheesemaking class!  Please note, you yourself will need to make a nice card and give it to them, I don't send out an actual paper certificate and emails are awfully impoersonal. 

Remember, after you buy the certificate, someone must actually let me know which class the person wants to sign up for.

Your friend will be thrilled to receive a gift certificate for a cheesemaking class!  Please note, you yourself will need to make a nice card and give it to them, I don't send out an actual paper certificate and emails are awfully impoersonal. 

Remember, after you buy the certificate, someone must actually let me know which class the person wants to sign up for.

SPRINGFIELD, ILLINOIS:  SAT. SEPT. 11, 2010, 9am-5:00 pm ALL DAY CHEESEMAKING CLASS (one day with an extra hour).  IF INTERESTED EMAIL ME AT merrylcheese@yahoo.com - that is the only way to sign up for this class.

We will make A LOT of different types of cheeses from start to press. These each require completely different contrasting methods. Chevre, Feta, Traditional Cheddar, Traditional Mozzarella/Scamorza, and Yogurt.  Future classes may include different set of cheeses.  You will get your hands into these cheesemaking processes, learning by feel, smell and taste.  Learn why it is important to monitor and control pH, moisture, temperature and salt, in order to create consistent, tasty cheeses.  You will learn how to use the pH meter,  and techniques which guide the moisture level, temperature, salt, and much more.  There's a LOT you can learn and it's simple if someone shows you how.

We will talk about aging rooms.  If your recipes just aren't working now, or you are aiming to make more or better cheese than before, come and get your questions answered!

Bring your own LUNCCH, snacks, and water bottle, we will eat HERE during the class.  (NO time to eat out!)  Also, bring pen & paper for notes, and money for supplies to take home.  You do NOT need to buy supplies for the class itself, I bring all that..  Also, you will NOT bring cheese home, but you WILL bring home the knowledge to make all the tasty cheese you want at home, and a great direction packet..

$135 per person, one day with an extra hour.  Two people signing up together, $260.  You MUST EMAIL ME regarding sign up for this class:  merrylcheese@yahoo.com

St. Louis, MO - ALL-DAY CHEESE MAKING WORKSHOP, SAT. OCT. 2, 2010, 2010 9:00 am - 4:00 pm

St. Louis, MO:  We will make three different types of cheeses from start to press. These require three completely different contrasting methods. This class presents Chevre, Camembert, Traditional Cheddar, and a Swiss-style cheese..  You will get your hands into these cheesemaking processes, learning by feel, smell and taste.  Learn why it is important to monitor and control pH, moisture, temperature and salt, in order to create consistent, tasty cheeses.  You will learn how to use the pH meter,  and techniques which guide the moisture level, temperature, salt, and much more.  We will follow a  "make sheet" rather than a cookbook style recipe.  There's a LOT you can learn and it's simple if someone shows you how.

We will talk about aging rooms and maybe mine will be built by then for you to see. If your recipes just aren't working now, or you are aiming to make more or better cheese than before, come and get your questions answered!

Bring your own LUNCH and snacks, we will definitely NOT have time to go out for lunch.  Also, bring pen & paper for notes, money for supplies to take home.  I provide everything needed for the class itself.  You will NOT bring cheese home, but you WILL bring home the knowledge to make all the cheese you want at home.

Choose one day or both days.  $135 per person, each day.  One Person Both Days, $260. (save $10)  Two people, each choose one day (can both attend on one day, or one person each day), $260. (save $10 total)

ALL-DAY CHEESE MAKING WORKSHOP, SUN OCT 3, 2010 9:00 am - 4:00 pm

We will make four different types of cheeses from start to press. These require four more completely different contrasting methods. On Sunday we make Ricotta, Blue, Scamorza/mozzarella, and Kefalotyri, a very tasty hard Greek cheese.  You will get your hands into these cheesemaking processes, learning by feel, smell and taste.  Learn why it is important to monitor and control pH, moisture, temperature and salt, in order to create consistent, tasty cheeses.  You will learn how to use the pH meter,  and techniques which guide the moisture level, temperature, salt, and much more.  There's a LOT you can learn and it's simple if someone shows you how.

We will talk about aging rooms and maybe mine will be built by then for you to see. If your recipes just aren't working now, or you are aiming to make more or better cheese than before, come and get your questions answered!

Bring your own lunch and snacks, we will eat HERE during the class.  (NO time to eat out.)  Also, bring pen & paper for notes.  You will NOT bring cheese home, but you WILL bring home the knowledge to make all the cheese you want at home.

Choose one day or both days.  $135 per person, each day.  One Person Both Days, $260. Two people, each choose one day (can both attend on one day, or one person each day), $260.

ALL-DAY CHEESE MAKING WORKSHOP, SAT. NOV. 6, 2010 9:00 am - 4:00 pm

We will make three different types of cheeses from start to press. These require three completely different contrasting methods. This class presents Chevre, Camembert, Traditional Cheddar, and a Swiss-style cheese..  You will get your hands into these cheesemaking processes, learning by feel, smell and taste.  Learn why it is important to monitor and control pH, moisture, temperature and salt, in order to create consistent, tasty cheeses.  You will learn how to use the pH meter,  and techniques which guide the moisture level, temperature, salt, and much more.  We will follow a  "make sheet" rather than a cookbook style recipe.  There's a LOT you can learn and it's simple if someone shows you how.

We will talk about aging rooms and maybe mine will be built by then for you to see. If your recipes just aren't working now, or you are aiming to make more or better cheese than before, come and get your questions answered!

Bring your own lunch and snacks, we will eat HERE during the class.  (NO time to eat out.)  Also, bring pen & paper for notes.  You will NOT bring cheese home, but you WILL bring home the knowledge to make all the cheese you want at home.

Choose one day or both days.  $130 per person, each day.  One Person Both Days, $250. Two people, each choose one day (can both attend on one day, or one person each day), $250.

ALL DAY CHEESEMAKING WORKSHOP, SUN. NOV 7, 2010, yet more cheeses.  We will make four more cheeses using methods which differ from each other:  Ricotta; Mozzarella or aged Scamorza which are stretched-curd (pasta filata); Blue Cheese; and Kefalotyri, a delicious hard Greek cheese tasting somewhat between swiss and cheddar. .  We also finish up the chevre, camembert, and continue the swiss and cheddar from Saturday.  

You will learn why and how to monitor pH using pH meter, ways of controlling moisture level, curd texture, salt content and other things which help you create consistently tasty cheese.

Bring your own lunch and snacks, we will eat HERE during the class.  (NO time to eat out.)  Also, bring pen & paper for notes.   You will NOT bring cheese home; you will bring home the knowledge to make all the cheese you want at home.

Choose one day or both days.  $135 per person, each day.  $10 discount for: One Person Both Days, $260. Two people, each choose one day (can be same day or one each on different days), $260

Friends of Kitt and friends of Lela, time to sign up for your class.  When it is 2 weeks before the class date, I will open up the class to other people as well.  I am not listing the dates on this site.  Dates and cheeses to be made, get info from KItts or Lela.

SUN. JAN 2, 2011, 1:00-4:30 pm, BASIC CHEESEMAKING CLASS.  Have fun learning to make feta, soft spreadable chevre, stirred curd cheddar, yogurt and ricotta.  Discuss making blue cheese too.   Includes direction booklet; bring pen and paper for notes, money for supplies to take home.  (Nothing to buy for class itself).  $45 each. Sign up two people at once for $85,  save $5 (total)  St. Louis, MO