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.

Jean Ponzi, host

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

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


Mailing list sign-up


MERRYLCHEESE is a cheesemaking virtuoso, and you can be too.

  • IN ONE DAY, MAKE these cheeses

  • French Tomme, a basic, renneted, pressed cheese
  • Brie, Feta, & Blue Cheese
  • Traditional Mozzarella, (without citric-acid).

Next class Sat Oct 5, 2019

OR: 2-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.

my book "Successful Cheesemaking®, Step-by-Step Directions & Photos for Making Nearly Every Type of Cheese."
(Wholesale/ libraries here) ACS offer on sale page. Book signing, ACS convention, Saturday Aug 3.

LISTEN to interview with Merryl on Heritage Radio Network
Cutting the Curd Radio Podcast, Episode 353, Oct. 18, 2018

LIKE me facebook@successfulcheesemakingbook

Next class dates, St Louis MO: Sat Oct 5, 2019.


in St. Louis, Missouri, USA or your location.

"During the first three hours of Merryl's class and glancing through her new book, I learned more than I have in 10 years of trying to teach myself cheesemaking." Happy participant, May 2017.

Never made cheese before?
Tried cheesemaking and still have lots of questions?

Have fun learning  a full array of accurate traditional and professional cheesemaking techniques in every class, meet like-minded people, and go home ready to make all your favorites!
  Methods taught apply to cow's, goat's, and sheep's milk.

Get your hands into cheese making. See, feel, and smell the changing textures and aromas which go along with the scientific explanations. 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, feel, and memorize the correct curd texture at draining. Understand how to monitor and control acidity and pH, moisture, temperature, and salt, in order to create consistently delicious cheeses. Discuss goats, cows, sheep. Be boggled but happy with all this new information. And enjoy make new friends.

You will NOT bring home cheese. You WILL bring home knowledge & confidence, plus a complete, 50-page direction booklet for making all your favorites. And you will get your questions answered!

Cheese making class with Merryl Winstein in St. Louis, Missouri 63143

French Tomme, a basic, mesophilic, renneted, pressed cheese
Brie, Feta, & Blue Cheese
Traditional Mozzarella, stretched cheese. (Not the quickie citric-acid kind).

Your 50-page direction book tells how to do everything, including other cheeses like Chevre, Yogurt, and Sour Cream. 

TIME: 8:30am-5pm

PRICE:  Regular price, $185 one day, one person, or save $25, for two people same day: $345 (in St. Louis)

WHERE: St. Louis, (Maplewood) Missouri 63143, USA,
Near Kakao Chocolates; Big Bend and Manchester Rds; Pennzey's Spices.

I will teach a class in your location.


BUY my book, (click here)

Kids through adults, beginners and experienced, attend my classes. Class details, scroll down.

About Merryl Winstein, Cheesemaker, St. Louis, Missouri.

I am Merryl Winstein
and for 22 years I raised dairy goats and made cheese in suburban St. Louis, Missouri, USA.

I started loving cheese as a teenager when I traveled alone to Denmark to visit my penpal and live with her family. There I ate phenomenal cheeses that weren’t available here at home. Those flavors inspired a lifelong journey of learning and then teaching the time-honored, traditional, and professional methods for making fabulous tasting cheese.  

I’ve taught a few thousand people of all ages, how to make delicious, authentic, artisan cheese of all types, at home or in the cheese making plant. Whether you've never made cheese before, or your cheese needs improvement, it's easy to learn the accurate yet simple techniques that will empower you to make wonderful cheese successfully, whether at home or in the plant.

Like me on facebook@successfulcheesemakingbook
More media links, scroll down to bottom.

Sign up here for "newsletter" get an email of class dates.

 “SUCCESSFUL CHEESEMAKING®, Step-by-Step Directions and Photos for Making Nearly Every Type of Cheese” (2017).  Phew - 8 years of labor OVER! With 630 pages and 800 photos, this simple yet detailed book is like having a knowledgeable teacher right by your side, guiding your hands the whole way from milking and milk care, through safety steps, to making and ripening all kinds of cheese. You'll actually see how it's done at every step. There are 25 pages of Frequently Asked Questions (actually asked at my workshops), how to make 3 kinds of cheese presses, plus cheesemaking as-you-go charts, a glossary, suppliers, and a 30-page index. (BUY book here) (INFO, book reviews, here) (WHOLESALE terms / purchase orders, click here)

Media links, scroll down to bottom.

SIGN UP for your new adventure into cheesemaking, (click here)!

BUY MY BOOK (here)


Merryl Winstein, St. Louis MO Cheese Maker

Many groups of all ages and backgrounds have visited my backyard goats & dairy over the years. I have given talks and hand-on workshops on TV and radio, at universities, museums, schools, stores, libraries, large and small dairies & creameries, farms, farm-to-table restaurants and cheese plants, farmers’ markets, dairy-goat clubs, conferences, bookstores, festivals, homes, and community spaces. Some highlights, with links when possible, include:

Acres USA

Avery School (Webster Groves, MO)

the College School (St. Louis, MO)

Culture Magazine, review, Winter 2018 p. 14

Dairy farms (IL, MI, MO, OH, PA)

Dairy Heritage Agri-Fab Cheese Makers Resource Conference 2018 (New Holland, PA)

Earth Dance Farm (MO)

Earthworms Radio Show Nov 24, 2017 (KDHX-FM 88.1, St. Louis, MO),  (KDHX.org, St. Louis, MO) http://earthworms.kdhxtra.org/successful-cheesemaking-you-can-do-it

Edgar Road School (Webster Groves, MO)

Goatsbeard Farm (MO)

Greentree Festival (Kirkwood, MO)

Heritage Radio Network
Podcast station / heritage food topics
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
Interview w/ Merryl Winstein
by Diane Stempel, cheese investigator.

Illinois Times (Springfield, IL)

Kirkus Literary Review, July 2018

Kirkwood Farmer's Market (MO)

Kitchen Conservatory (MO)

Lincoln's Log Cabin State Park (IL)

Living St. Louis, Goat Lady video (KETC-TV, 2008, St. Louis, MO)

Pacific MO Library, Making Mozzarella with Kids (Pacific, MO)

Planet Cheese, click here.
blogger Janet Fletcher's fascinating weekly cheeseletter  Sept. 5, 2018 issue interview with Merryl; Successful Cheesemaking® book.

McKinley School (St. Louis, MO)

Midwest Living, March/April 2012

Missouri Life Magazine, Feb/March 2012, page 58 (see below)

Missouri Botanical Garden, adult classes (MO)

Missouri Botanical Garden, Kids in the Kitchen, Aug. 2017 (MO)

Oasis Walking Tours (St. Louis, MO)

Publisher's Weekly-Booklife review, May 2018

Sauce Magazine Food Festival (Shaw Nature Reserve, Gray Summit, MO)

Sauce Magazine, 2009

Sauce Magazine, Nov. 2010

Slow Foods (Maplewood, MO)

St. Louis Jewish Light, 2010

St. Louis Post Dispatch, 2010

St. Louis University, Kids to the Farm (MO)

Seasons Magazine, 2009

Washington University, (St. Louis, MO)

Webster Groves Garden Club (MO)

Whole Foods (St. Louis, MO)

SIGN UP for your cheesemaking adventure, or to buy a copy of Merryl Winstein's new book, SUCCESSFUL CHEESEMAKING™, (click here)!

Like me on facebook@successfulcheesemakingbook 

Like me on facebook@successfulcheesemakingbook