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




MONTHLY CHEESE MAKING CLASSES

MONTHLY CHEESEMAKING CLASSES
St. Louis, Missouri and Chicago (Evanston) ILLinois

Merryl Winstein, Cheese Maker
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.

____________________
CHEESE with KIDS
Sat Sept 14, 1:00-2:30
$35 per parent/child pair
$10 each addt'l child up to 3 per parent
• Quick, tasty, QUESO BLANCO.
• YOGURT plus drained YOGURT CHEESE.

____________________________________________
COMPLETE
, ALL-DAY, CHEESE WEEKEND St. Louis MO
Sat/Sun Sept 21-22, 2019, 8:45am-5pm.
CHOOSE ONE DAY OR BOTH

NO EXPERIENCE NEEDED - YOU'LL BE EXPERIENCED BY THE TIME YOU LEAVE
$185 per person per day.
SAVE $25: Two people one day, or one person both days, $345 total.

SAT Sept 21, 2019

• FRENCH TOMME: basic, mesophilic, pressed cheese
• BANDAGED CHEDDAR: British traditional, cloth-bound
• CAMEMBERT-BRIE

SUN Sept 22, 2019
• PARMESAN 
• MOZZARELLA: Stretched, traditional, (NOT quickie citric acid kind)
• BLUE CHEESE

____________________
COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
Sat Oct 26 & Sun Oct 27, 8:45am-5pm
choose one day or both

$185 per person per day.
(no discounts on out of town classes)

SAT Oct 26, 2019
• FRENCH TOMME: basic, mesophilic, pressed cheese.
....(Can be ripened with molds, or without molds as Ossau-Iraty style)
• BANDAGED BRITISH CHEDDAR: traditional, cloth-bound
• CAMEMBERT-BRIE

SUN Oct 27, 2019
• GOUDA (washed curd cheese) 
• MOZZARELLA: Stretched, traditional, (NOT quickie citric acid kind)
• BLUE CHEESE

___________________________
TWO DAYS of CHEESE!
Nov 2-3, 2019, 8:45am-5pm
choose one day or both
$185 per person per day.
SAVE $25: Two people one day, or one person both days, $345 total.

••ALPINE CHEESEMAKING
Sat Nov 2, 2019 - all day
• COMTE/GRUYERE: High-temperature, thermophilic cheese of French Alps
• MORBIER: pungent, washed-curd, cheese, with ash line in the middle

••The WHOLE GAMUT CHEESEMAKING
Sun Nov 3, 2019 - all day
• FRENCH TOMME: Basic, mesophilic, pressed cheese
• FETA, BLUE & BRIE: 3 cheeses from one pot
• MOZZARELLA: Stretched, traditional method

____________________
CHEESE with KIDS
Sat Nov 9, 1:00-2:30
$35 per parent/child pair
$10 each addt'l child up to 3 per parent
• Quick, tasty, QUESO BLANCO.
• YOGURT plus drained YOGURT CHEESE.

______________________________
Day after Thanksgiving:
GREEK CHEESEMAKING
Fri Nov 29, 2019, 8:45-5pm
$185 per person
SAVE $25: Two people one day, or one person both days, $345 total

• KEFALOTYRI: Flavorful, thermophilic pressed cheese
• FETA
• MIZITHRA
• MANOURI

________________________________________________

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.

Stretching mozzarella, www.cheesemkingclass.com, Merryl Winstein, St. Louis, MO

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 BLOGPlanet 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).

 

 

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