Cheese Making Classes
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Merryl winstein, Cheese Making Classes, St. Louis, MO

Hands-On CHEESEMAKING CLASSES & Cheese Making Supplies
NEW - get an early look at my new cheesemaking book; option to learn to make washed curd cheeses like Danish Havarti or Danbo, of Dutch Gouda;
buy a beautiful hand-made wooden Dutch-lever cheese press,

FOOD - FUN - CHEESE - YOU!
Cheesemaking Classes with Merryl Winstein, cheesemaker,
St. Louis, Missouri USA, Illinois, or anywhere in the USA. Invite me.

UPCOMING SCHEDULE, 2017
St. Louis, Missouri,
Choose Saturday, Sunday, or both
new class: Washed Curd & Smeared Rind Cheeses (Sun May 14 only)
APRIL 8-9, 2017
MAY 13-14, 2017

Have fun getting your hands in and learning a complete array of traditional and professional cheesemaking techniques. This class is great for anyone - whether you are new or experienced at cheesemaking. Get your questions answered! Go home ready to try making all your favorites. You'll learn how to make cheese from cow's milk, goat's milk, or sheep's milk.

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Cheesemaking Class in St. Louis, Missouri 63108

What you'll learn in St. Louis, MO:
SATURDAYS
201
7 including April 8 & May 13

We will make these cheeses. The class is jam-packed with information.
French Tomme (The basic hard-pressed cheese. Mild, flavorful, exactly like those I ate in Paris).
Traditional Cloth-Bound Bandaged Cheddar
Camembert/Brie
Hand-ladled Ricotta
We will discuss the following cheeses but will not make them because after making the others all day it will be easy for you to make these at home:
Chevre/Fromage Blanc

Yogurt
Sour Cream

SUNDAY APRIL 8, 2017
Blue Cheese
Feta
Traditional Mozzarella (
not the quickie citric acid type)
Hand-ladled Ricotta

We will discuss the following cheeses but will not make them because after making the others all day it will be easy for you to make these at home:
Chevre/Fromage Blanc

Yogurt
Sour Cream

WASHED CURD CHEESES - SUN. MAY 14, 2017
Danish Havarti - washed curds, smeared rind
Danish Danbo/French Raclette
(same recipe)
Dutch Gouda -
washed curds, dry brushed rind
Brown Mysost (Norwegain brown cheese
made from whey)
Hand-ladled Ricotta
(made from whey)

TIME: 8:30am-5pm

PRICE$185 one day, one person, or save $25, sign up for both days or two people same day: $345 (in St. Louis)

LOCATION: St. Louis, Missouri 63108, USA,
Near St. Louis University, Forest Park, BJC Hospitals, and Whole Foods St. Louis City (on Euclid & West Pine).
OR, I will teach at your location. Write to me for details.

CLICK HERE TO SIGN UP!

Click here for class schedule.

Have fun learning  a full array of accurate traditional and professional cheesemaking techniques in every class, and go home ready to make all your favorites!  Methods taught apply to both cow and goat milk. If you have never made cheese, or if you have made plenty of cheese, you will learn LOTS in my classes.

Get your hands into cheese making, using all your sense to observe the changing textures and aromas which go along with the scientific explanations.  You'll learn the different "clean breaks" for different kinds of cheese, find out why correct milk cooling entirely affects the flavor and success of your cheese, see the correct curd texture at draining, and understand how to monitor and control acidity and pH, moisture, temperature, and salt, in order to create consistently delicious cheeses.

You will NOT bring home cheese; but you will bring home knowledge, confidence and a complete direction booklet for making all your favorites. 

Whether you are new to cheesemaking or want to improve your current skills, in my classes you will get your questions answered.

In my classes, you will find some of the most complete and detailed information you will get anywhere.

ALL DAY CHEESE MAKING CLASSES
Comments of Participants:

"Liked the hands on approach of being able to touch the cheese as it was being made."

Finally learned correct techniques: "I have traveled around the country going to all kinds of cheesemaking classes. In your class I finally learned the correct methods for making cheese which tastes good. Plus you explained exactly why so many of the other things I had learned would not work! I especially liked learning, on Sunday, how to wrap the Cloth Bound Cheddar which we had made on Saturday." Participant from New Orleans

"The time just flew by. A lot of great information and good explanation. The hands-on experience was particularly helpful."

"To tired to think - enjoyed very much."

"Really worked well to be "hands on.' The questions answered during the breaks was handy."

"Liked seeing how to wrap the Cheddar."

"Working on a number of different cheeses was helpful to understand the things that are common across each one.  Good knowledge without it being overly complicated or too technical."

"I really learned a lot about cheese today, not only the cheese making process, but also about the science behind how cheese is made. It was very fascinating to learn that sour cream, yogurt, and chevre are essentially the same. I'm looking forward to trying this on my own."

""Always asking us questions was great, so was hands on and hands in! Touch, feel was very valuable. Over all I was very happy with the experience."

 From past classes-
More than we expected:

   "My husband and I thoroughly enjoyed our Cheesemaking Day at your urban farm.  

    "We found the classes to be far beyond what we had anticipated, in terms of the sheer volume of information, techniques, science, and hands on practice. Your comprehensive booklet will be invaluable to recap, refresh and augment the informaiont hsared during your class!

   "Learning how to raid the mozzarella was a particular delight for me, a lovely finish to a totally creative day.

    "Thank you for opening your home, farm and cheese making class to two novices. We are thrilled with what we learned and feel equipped to take on three or four "enry level" cheese favorites, using skills learned in your class. Your gracious offer to field future questions via telephone is appreciated."

    Sincerely, BC, St. Louis, MO

by Robert R., South Carolina

    I had never taken a cheesemaking class before signing up for one of Merryl Winstein's weekend marathons: two days of nothing but cheese. I have, however, attended workshops in other fields I knew little or nothing about. Frequently it has turned out to be the case that the so-called 'experts' running the workshops knew very little about what they were trying to pass on. I wanted to avoid this disappointment in learning about cheese.

    I am happy to say that I was successful. Merryl introduced a roomful of us to the mysteries and intricacies of calcium, lactic acid, pH levels and a whole host of other necessary elements of the art of cheesemaking. I say the 'art' purposely too, for with Merryl cheesemaking is not ultimately a chemistry experiment but rather something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak) -- and, of course, speech, since there was a lively and constant flow of explanation and anecdote coming from her.

    Because there is plenty of sitting around time with cheesemaking, there was ample time to talk: for us students to ask questions, and for Merryl to question us to make sure we were understanding what was going on. This is not to say that we spent a lot of time sitting around. The schedule for the weekend was ambitious, and we were constantly shifting from one cheese to another: starting a cheddar, draining a chevre, molding a tomme, making ricotta. Our heads were spinning by the end of the first day, but the booklet she provided to all the students allowed us to straighten things out in our own minds, on our own time. Her insistence that we participants actually participate was invaluable. We stirrred, cut curds, squeezed them, pulled them apart, tasted them, packed them. And we ate cheese. We learned much of how cheese is made (with constant recourse to the pH meter), and why one thing leads to another, but we also learned that good cheesemaking finally comes down to knowing just when to move on to the next step. This is the art of the expert. It can make a beginner despair if not demonstrated in the proper way. There was no despair at the end of the day.

     Back in the 14th century when the Gothic cathedral in Milan was under construction there were serious disagreements about how to proceed. A French builder was brought in as a consultant by the Milanese and he summed up the problems with the statement 'ars sine scientia nihil est': 'art without science is useless.' The summing up of Merryl Winstein's cheesemaking weekend might well be 'scientia sine ars non satis est': science without art is not enough.

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HAVE FUN LEARNING TO MAKE  many of your favorite cheeses along with other interesting people  - all in one day.  You can learn it all and you'll take home complete directions, plus you may phone me later with questions.

♦  In each information packed class you'll learn accurate traditional and professional cheese making methods gained from my studies with expert cheese makers from around the world.  You'll know how to avoid common cheesemaking mistakes. Your own delectable cheese, carefully made at home, can rival any other.  You will NOT bring cheese home, but you'll go home confident with your complete direction booklet, ready to make all your favorites.

♦  Cheese making classes are either in suburban St. Louis, Missouri USA, 63108, near St. Louis University, Forest Park, the hospitals, IKEA, and the new city location of Whole Foods.  Or other locations or other states! Exact location is sent to participants.  In class we learn methods which apply to both cow milk and goat milk.  I raised dairy goats in my urban backyard for 21 years and share my expertise.

♦  Some cheese making supplies available the class include some of the prettiest Dutch Lever Cheese presses I've ever seen $120 each, liquid rennet enzyme $10, starter cultures $1.50 each, hoops/molds, and cheese mats. 

Click here to get started on your new adventure into cheesemaking!!

Merryl Winstein, Cheesemaker, St. Louis, Missouri.

Merryl Winstein, St. Louis MO Cheese Maker