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Posted 10/21/2020 9:57am by Merryl Winstein.

ZOOM CHEDDAR CHEESE MAKING CLASS 
with Merryl Winstein
SAT. Oct 24, 2020
9am til about 3pm (9.00 til 15.00) Central time USA, GMT-5.
You will also call me back a few hours later for final steps
.
Price: $125...
PARTICIPANTS have fun and get an outstanding understanding of artisan cheesemaking, while making CHEDDAR cheese, each person at their own home. By Zoom, I watch, guide, and teach. Preferable (though not required) to have my big, red, SUCCESSFUL CHEESEMAKING® book, so we are "on the same page."
...SIGN UP: http://www.cheesemakingclass.com/store/online-sign-up-buy-books-supplies


Posted 10/9/2020 9:57pm by Merryl Winstein.


Hi Everyone,

The Live Zoominar has switched to Sat Night Oct 10, 6-8PM Central time:
GET YOUR CHEESE QUESTIONS ANSWERED...
with Merryl Winstein, USA...
Cheesemaking Educator...
author of SUCCESSFUL CHEESEMAKING® book...
TOPICS: Starter Cultures; What is Ripening? Troubleshooting; and much more.
DATE: Sat. EVE Oct. 10, 2020
TIME: 6pm-8pm evening Central Time USA (GMT-5)...

PRICE: $35...
SIGN-UP, or order book, cheese press, kit, at
...http://www.cheesemakingclass.com/store/online-sign-up-buy-books-supplies

Posted 8/29/2020 2:47pm by Merryl Winstein.
Confused about Starter Cultures?
I'll explain them on Sunday Aug 30, 1pm (13:00) Central Time (USA), that is GMT-5.
 
My first Live Zoom Seminar.
Which starter is which, what does each one do, which should you use for what, and how they create cheese flavor and texture.
 
Sign up on my site, there is a charge for this one, see you soon. www.CheeseMakingClass.com.
 
Merryl Winstein, Cheese Educator and Author
Successful Cheesemaking® book
Posted 5/20/2020 8:01am by Merryl Winstein.

Hi Cheesemakers,

I'll consult with you for an hour on Zoom, to answer your cheesemaking questions, if you've already bought my big, red, SUCCESSFUL CHEESEMAKING® book, OR if you buy it now from my site www.CheeseMakingClass.com .

It's really a trade: in return, I'd like you to post an enthusiastic note about our meeting and the book, in three facebook cheesemaking groups, adding that anyone who buys the book direct from my site will also get a free hour of my cheesemaking expertise.

Your Cheesemaking Helper and Teacher,
Merryl Winstein, St. Louis, Missouri USA
www.CheeseMakingClass.com

 

 

Posted 8/27/2019 10:06pm by Merryl W..

Aug. 27, 2019

Now that the big Successful Cheesemaking® book is done, new paths open ahead.

In the next summer I hope to do some cheesemaking internships. They are good ways to live somewhere else for an extended time.

I've been rehabbing a duplex house that I bought. Soon the rental side will be ready for a tenenat, and someone can rent my side while I'm out of town.

I'm starting to schedule weekly cheesemaking classes. They should be posted by the end of August 2019. See you here!

 

 

Posted 4/21/2019 8:49pm by Merryl W..

WHY MAKE CHEESE? I'm impressed when my class participants have the grit to try this complex hobby. When you succeed, your cheese tastes really great. But how can a person be so motivated by a flavor, that they will undertake to own goats or cows, and learn the complicated art of making cheese?? I know it was like that for me, but I could never explain why.

What about you? Send me a note on this site (contact), or through Messenger.

 

Posted 4/17/2016 7:56am by Merryl Winstein.

IT'S BEEN A LONG TIME since my last blog. I've traveled to Denmark 3 times, living there for months at a time, and learned a lot more about cheesemaking there. I was in London and in France too, and saw, or should say, experienced cheese in an especially wonderful way.

Photos and adventures have been intertwined around the writing of my book on "how to make cheese" - which is in the editing stages at last. My advice to anyone writing a book - don't do it! It's always a much longer and more involved project than you could possibly anticipate, and I've gone through many stages of discouragement at the long job ahead.

However, now that I can finally just sit and read it I have to say - this book is good. I am getting excited about it. it's amazing to see the whole thing finally coming together. I am proud that there will be so much good information available to so many people.

As far as traveling, Denmark is an easy country to live in, for an American. For one thing, if you don't know Danish, you can get by on English, which most people there will speak. However, after awhile, it is a lot better to be able to make my way on my limited but always improving Danish, which I've been studying for over 2-1/2 years now.

The whole place is small and very systematic and organized, and for transportation, a bicycle suffices, along with trains and buses - you can bring your bike on those too. The basic food there - rugbrød (heavy rye bread), cheese, pickled herring, vegetables, is sturdy and easy to pack on a bicycle for a day of touring, studying or writing.

Summers are about 70F (20C) every day, and on those rare days that hit a broiling hot 78F, it makes the news because people can't even work due to heat. Coming from St. Louis in the Midwest, anything less than 100F (38C) in  summer is delightful! Except for swimming. Here we stay in the water all afternoon to cool off. But Danish swimming is someone jumping into the sea, swimming directly back to the shore, and saying "It's not that cold!" 

You could live on the beauty of the deep sapphire blue sky and towering clouds, the emerald green fields of growing grain, and the scent of harvested golden oats and wheat cooking on a hot day as you ride a bicycle on the endless flat roads, where motorists carefully watch for cyclists, and where the cyclist can get (and I have gotten) a $175 ticket for running a red light (on a small empty side street).

But those are all other stories. I have to go back to editing....

 

Posted 4/18/2015 11:09am by Merryl Winstein.

Hi Everyone,

I have been busy working on finishing my book on Cheesemaking. It's been a long 4 or 5 years working on it and the end is in sight. What a relief! Completing a book takes a lot longer than anyone would ever think.

Life also delays a book project. We have hosted 3 exchange students at our house (from Denmark, Rome, and Norway), seen our kids through a few graduations plus boyfriend and girlfriend upheavals, my mom's alzheimers taking a nosedive, emptying out her house, and also emptying out my house in preparation for finding a better location for teaching my Cheesemaking Classes. And that could be anywhere.

When I can come up for air, I again hit the computer and plug away a few more pages.

This summer when I return to Denmark again, my ability to communicate in Danish will be about 4000% better. That is, going from nearly nothing, it takes little improvement to be thousands of times better. I have at least memorized a large number of the verbs this year. So I can say a lot of sentences, as long as they aren't much longer than 2 or 3 words. Hopefully my enthusiasm will take the place of my boring conversational level.

Cheesemaking in Denmark is interesting. Danbo and other smeared rind cheeses such as traditional Havarti are king,. Smeared rind cheeses have a rich, unique flavor entirely absent from the kinds of cheeses we can buy in St. Louis, MO. The Havarti in our supermarkets is not smeared at all, but is completely plain, like butter, so it bears no resemblance to the firm, deeply flavored Havarti from its native land.

It's no wonder that I remembered tasting these kinds of cheese when I was a teenager. I'm still amazed to think of what my penpal told me this summer: "Did you know, Merryl, that my dad, being in the cheesemaking and creamery business all his life, would only allow us to serve the best cheeses at home, and he and my mom drove long distances to get them?" 

No wonder they made such a big impact on me. Those were the best of the artisan-type cheeses of the early 1970's, just before most of the Danish cheesemaking became consolidated and industrialized.

I feel lucky to have tasted those cheeses back then. The man who taught me last summer was very very pleased when I swore that some of the Danish artisan cheese, which is still made, was just the same, just as delectable, as what was made back then.

 

 

Posted 1/15/2015 4:10pm by Merryl Winstein.

MY CHEESEMAKING TRAINING

Some of the cheesemaking notions people have are truly absurd, but of course, who would know? Even now the information can be scarce and hard to find for most people. Misinformation printed in books and then repeated over and over on the internet adds to the confusion. I took a years to find out what to do, but you don't have to waste all that time searching, because I will teach you all I can.  I have made just about all the mistakes that can be made already, in the 22 years I have owned dairy goats, so I know what you are up against.

Of course you will be able to make good, tasty cheese once you see and get your hands into the correct cheesemaking methods and get your questions answered at my cheese making classes.

Here I’ve listed my formal cheesemaking training. I have learned so much from my generous cheesemaking teachers.

2009 Fall Vermont Institute for Artisan Cheese
3 weeks of all-day classes including
Italian and Mediterranean Cheesemaking
Scamorza, Mozzarella, Kefalotyri, Manouri, etc.
and
Essential Principles & Practices

Quality and Chemistry of Milk
Cheese Chemistry Short Course
Starter Cultures Hygiene & Food Safety
Affinage Behind the Scenes
Basic Sensory Evaluation

June 2009 with Jim Wallace
Traditional Cheddar, Camembert, & Vacho Toscano

March 2010
Washed Rind Cheeses

with Gianna Ferguson & Tim Cogan from Ireland

Fall 2010 with Jim Wallace
Alpine Cheeses, Beaufort, Fontina

Fall 2010 Vermont Institute
French Alpine Cheeses, Comte, Abondance, and washed rind cheeses

April 2011 Vermont Institute
French Blue Cheeses

September 2011
Spanish Cheese, Manchego,
with Ric Canut

April 2012 Vermont Institute
Blue Cheeses, Affinage, Cheese Plant Construction

Summer 2012 with Peter Dixon
Affinage (Ripening), and touring Vermont cheese plants

July 2014 Danish Cheeses with Arne Fokdal
Danbo, Havarti, Maribo
Touring Danish artisan cheesemaking plants

Posted 3/19/2014 8:22am by Merryl Winstein.

My trip to Denmark is nearing, and just like counting the days until a baby is born, I'm checking off each day from the calendar.  I can hardly believe I am going back again after all these years.

I have many different people to visit, and I feel welcomed already.  I will have an apartment as my home base, and the country is small enough that anywhere is within a 3 hour bus or train ride of anywhere else, I've been told.  Bike paths line every street and highway and I intend to ride throughout the whole flat country.

The cheesemaker I'm going to learn from knows all the old traditional methods, and that's what I'm going to learn.  He is also expert on the current industrial methods - his job is in that field.  So we can discuss the changes too, that have happened over the years since about 1975.  I feel like I got in under the wire both on eating those cheeses made the old-time artisan way when I was there before, and on having the lucky opportunity to learn from this generous expert.

The Danish cheeses aren't sold here much, not in St. Louis, MO at least: danbo, samsøe, maribo (kneaded curds, whatever that means), Danish style havarti with the real smear coating (not the mild kind you buy plastic wrapped, even though that's from Arle, the Danish cheese conglomerate), and about 10 others. We are going to see all five of the newer artisan plants, and some industrial ones too.

I realized after talking to him last time, that in Denmark people don't need to learn cheesemaking to eat excellent cheese, because they can just buy it all the time, anywhere. 

Here in the USA you have to make cheese yourself if you want the very best flavors, unless you are lucky enough to live near a cheesemaker, or a market where it's sold.  There is more delicious high quality cheese being made and sold here all the time in the USA, but it's not everywhere.

AS they say in Danish, "Vi tales ved" (We will talk more by and by)