Buy instruction booklet and receive $10 OFF A CHEESE CLASS within a year. Get started today the right way with detailed, accurate directions for Feta, Chevre/fromage blanc, Basic Hard Pressed Cheese (Tomme), Sour Cream, Mozzarella, Cheddar, Gouda, Blue, Yogurt, Camembert, Ricotta, Swiss/alpine, natural rind ripening, care and cooling of fresh milk, stretching your cultures by reculturing, and much more!  Learn to avoid frustrating mistakes common in other books or online, learn methods that will help you succeed!.

PAUL O.

2 oz.  Veal $8 or Non-Animal $6. Keep refrigerated.

TWO DIFFERENT CHEESE PRESSES:
Can be shipped, or phone ahead to pick them up here and avoid postage, 
(St. Louis, MO 63144 near Galleria or Whole Foods Brentwood).

LIFETIME DUTCH LEVER CHEESE PRESS
All maple, lever arm, very convenient and easy to use.  My favorite.  Beautifully hand made and sanded deliciously silky smooth in Missouri..  With mine, the lever arm can conveniently be placed upright while you adjust the cheese, so you don't need to unscrew the wing nut each time as you do with other models.  (The Dutch Lever Cheese Press is better than the screw type press if making larger cheeses over 5 gallons, and is easier to use and adjust .) 
Save $10 if picked up at class.

THREADED ROD CHEESE PRESS
Has two tall threaded rods, springs for steady pressure, and screw down knobs.  I also use this type myself, it works great.   I assure you, that 80% of the presses sold on ebay will not work but this one will.  it's comical to see what silly things are offered - but you can lose a lot of money if you buy them.  This is an unbeatable price for a high quality working cheese press.  It is small enough to store easily.Save $10 if picked up at class.

(Others offer screw type presses for $150-$250!!  Most sold on auction sites won't work because the threaded rods are too short to allow the cheese mold and follower to be placed in position!)

 

EITHER a wooden dutch lever cheese press, OR a screw-type cheese making press. 
(photos above)
Both work wonderfully for nearly any size mold, from small, to large cheese from 10 or 15 gallons of milk. 
My dutch lever cheese press is sanded smoothly, & works better than many other models. 
Both are beautifully hand-made locally in Missouri. 
Don't take a chance on the many online versions which won't work.  Get one which will work beautifully. 
Kit comes with cheese press of your choice, or you can get the press alone.

Excellent Cheesemaking Direction booklet,
by Merryl Winstein
Accurate directions for all types of cheese.
60 pages & photos.

$10 Gift Certificate to Cheesemaking Class
in St. Louis, Missouri with Merryl Winstein

Liquid rennet enzyme - 2 oz, non-animal

12 KINDS of bacterial starter/ripening cultures,
for making a lot of every sort of cheese (described below)

3 cheese molds, sturdy, food grade: 
Cylinder with follower for 1-3 gallons of milk;
Large Basket for draining feta or other cheese from to 2 gallons of milk
Small Mold for draining soft cheese, chevre, or feta made from 1/2 gallon of milk. 
High quality from France.
NO disposables like you'd get in other kits! (Disposable molds break after two uses).

Great quality dairy thermometer - 8" stem with 1.75" dial. 
Not those mini types you get in other kits - can't even read them!

2 Cheese mats for draining, one fine, one coarse

Nylon cloth for draining. Unhemmed.

Special paper for wrapping & ripening camembert/brie - 5 pieces

Citric acid powder

Cheesemaking Record Book -
Record each cheesemaking step along with time, temp, pH and texture. 
PH and temperature charts.  Keep all your notes in one handy booklet.

The bacterial starter cultures and ripening cultures (above) are: 

Mesophilic and Thermophilic,
each packet makes 20 pounds of cheese each (40 pounds total - from 40 gallons of milk). 
Can be recultured so you can make even more culture,
directions are included in my cheesemaking booklet.

Chevre, Fromage Blanc, Yogurt, and Sour Cream -
each packet makes 5 pounds of soft cheese each (25 pounds total, from 25 gallons)

Ripening cultures:
White Mold for camembert/brie;
Blue Mold for blue cheese
Propionic bacteria for Swiss with holes;
Helveticus, for Alpine/Swiss cheeses
Geotrichum for camembert/brie, picodon, etc. 
Brevibacterium linens for smeared cheeses (tellegio, havarti, brick, reblochon, etc.).

To PICK UP SAME DAY, order online or by PHONE 314-968-2596, pick up after I have confirmed your order and given you the address.  (It's best to phone.)

MAIL-ORDER: order online here or phone 314-968-2596 to talk to me & place order.

CHEESE PRESSES are listed directly above, and at top of page.