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


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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....