EVENTS

View 50-page sample of book! click HERE
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Review in Culture Magazine, Winter 2018

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.

Welcome these sellers of my book:
Steve Shapson, theCheesemaker.com
Dairy Connection/Get Culture,
& New England Cheesemaking Supply,

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

Earthworms Radio Show
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

Upcoming Cheese Making Classes!
Feb 23-24, March 16-17, April 13-14, May 4-5, 2019
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About my new book
"
SUCCESSFUL CHEESEMAKING®
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

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Writing a Cheese Making Book, and Traveling in Denmark, Summer 2014

Posted 3/5/2014 10:36am by Merryl Winstein.

(March 5, 2014) Well, it's been a long time since I last blogged!  I have been writing my book on Cheese Making.  I can see the light at the end of the tunnel.  Describing every step of cheesemaking in a way that you the cheesemaker can easily understand - that's a huge project!  It's much more complex than the directions in my other book (Your Fertility Signals, Using them to Achieve or Avoid Pregnancy Naturally - Smooth Stone Press).  Wow, I thought that one was hard to finish, but it took only 2 years.  My cheese making book?  Four years.
The other big news is I am going back to Denmark in summer 2014.  After all this time away!  I'm going on a long bike trip with my penpal, visiting friends, and working with a well-known Danish cheesemaker who is going to show me how to make all those great cheeses I ate there when I was a teenager. Using the old methods in the cheese vat.

Should I say I'm excited?  I eat, breathe, think and dream about my upcoming trip!  I have been learning Danish since autumn, and I hope to buy old cheesemaking books, which I will be able to read.
When I met with my penpal in the USA last October, she told me something amazing.  She said, "Were you aware that, since my father was in the cheesemaking industry since a child, he insisted that we have only the very best cheeses in our house, and my parents drove long distances to get them?"  Wow!  So, i was eating the very best Danish artisan cheeses of 1970 (before large-scale industrialization).  No wonder I was astounded by the flavors then, and can still remember them!

Well, back to the drawing board.  I mean, the computer screen.  It's a writing day.