View 50-page sample of book! click HERE
Enter password:  successful (all lowercase)

Review in Culture Magazine, Winter 2018

Heritage Radio Network
Podcast station featuring heritage food topics the Curd Radio Podcast
Episode 353, Oct. 1, 2018
Really interesting, in-depth, hour-long, interview w/ Merryl Winstein
by Diane Stempel, cheese investigator.

Welcome Dairy Connection/Get Culture,
& New England Cheesemaking Supply,
now carrying my Successful Cheesemaking® book.

Planet Cheese, click here.
with Merryl Winstein

Read Planet Cheese, blogger Janet Fletcher's fascinating weekly cheeseletter with seasonal recipes, class announcements and timely thoughts on food, wine, beer, gardening and culinary travel. Sept. 5, 2018 issue features my new Successful Cheesemaking® book.

Earthworms Radio Show
Jean Ponzi, host

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

Upcoming Cheese Making Classes!
choose Sat, Sun, or both
Oct 27/28, 2018 Columbia ILL

SIGN UP here

About my new book
Step-by-step directions & photos for Making Nearly Every Type of Cheese"
Wholesale terms / purchase orders / list of wholesalers

Publisher's Weekly review, May 2018.

Kirkus Magazine review, July 2018

Mailing list sign-up


I hope to see you at my
Winter 2018-2019

Merryl Winstein, Cheese Maker
St. Louis, Missouri, USA 63143 and other locations
(Schedule event or class at your location, here.)

CHOOSE Saturday, Sunday, or both
Sat/Sun Dec 1-2, 2018, 8.45am-5.00pm (CLASS FILLED) 
Sat/Sun Jan 19-20, 2019, 8.45am-5.00pm St. Louis, Missouri
Sat/Sun Feb 16-17, LEXINGTON KY, using sheep, goat & cow milk

Stretching mozzarella,, Merryl Winstein, 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


Beginners or experienced, you will learn a LOT.
Full array of traditional & professional cheese and cheese making methods for cow, goat, or sheep. Learn about pH, salting, ripening, every secret for making your cheese taste great. Learn why the instructions you have been using may not be correct.
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

TIME: 8:45am–5:00pm

$185 one day, one person
SAVE $25,  two for $345
($172.50 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. 
WHERE: St. Louis, Missouri 63144, USA,
Near Whole Foods, Brentwood Missouri, and  St. Louis Galleria shopping center, Highway 40/64 and Brentwood Blvd.
OR, I will teach at your location. Write to me for details.

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

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




  • 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


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 (click here)
Wholesale terms (click here)

  • My new book “SUCCESSFUL CHEESEMAKING™, Step-by-Step Directions and Photos for Making Nearly Every Type of Cheese.” 
    630 pages in 2-volumes, 800 step-by step B/W photos.
    $124.99, one set of 2 volumes, with FREE postage in USA
    SAVE $30, buy two sets at once, $219.98, with FREE postage in USA.

    (buy book here).
  •   Beautiful, wooden dutch lever cheese press (handmade in Illinois, $65
    Order on

At class I sell a few individual supplies
like rennet, hoops, etc.  Other companies like ,, and sell more individual supplies.

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