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




WHAT TO BRING to CHEESE CLASS

I hope to see you at my
Spring 2019
ALL DAY CHEESEMAKING CLASSES

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
8.45am-5pm, St. Louis (Maplewood) MO 63143

2-day Class, Sept 21-22, 2019. Choose either day or both. 

1-day class, Sat Oct 5, 2019

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

TWO DAY CLASSES choose one day or both

IN ONE DAY CLASS, MAKE these cheeses:  

French Tomme, a basic, renneted, pressed cheese; Brie, Feta, & Blue Cheese; Traditional Mozzarella, (without citric-acid).
NEXT 1-day class Sat Oct 5, 2019

TWO DAY CLASSES choose one day or both:
SATURDAYS: French Tomme; British traditional, cloth-bound, bandaged Cheddar; Feta/Blue/Camembert-Brie (the last 3 out of 1 pot)

SUNDAYS: washed curd which becomes pressed Gouda and unpressed Havarti; high temperature, thermophilic, hard, pressed Kefalotyri. And stretched, traditional Mozzarella

NEXT 2-Day class, Sept 21-22, 2019.

SATURDAY ONE DAY CLASS
French Tomme, a basic, mesophilic, renneted, pressed cheese
Camembert/Brie, Feta, & Blue Cheese
Traditional Mozzarella (NOT citric acid type)
Hand-ladled Ricotta

ABOUT

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
MORE CLASS INFO here

TIME: 8:45am–5:00pm

PRICE:
$185 one day, one person
SAVE $25,  two people for $345
($172.50 each)

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 INTERVIEWS
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 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.


 

 ______________________________________________________________________________________

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 will be inside, but dress for the 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

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 (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).

    At class I sell only my own book sets. Other companies like www.getculture.com , www.thecheesemaker.com, and www.cheesemaking.com sell more individual supplies.

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