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

<< Back to main

HALF-PRICE Cheesemaking Class, Sat. June 1, 2019. Merryl Winstein, St.Louis, MO

Posted 5/28/2019 5:34pm by Merryl Winstein.

HALF PRICE CHEESEMAKING CLASS, only $95 per person (usually $185). With Merryl Winstein, in St. Louis, Missouri USA
register at www.CheeseMakingClass.com

Saturday June 1, 2019: learn to make

  • French Tomme, plus British Cheddar:  basic, mesophilic, pressed cheeses
  • Brie, Feta, Blue all come out of one pot; made with similar methods
  • Traditional Mozzarella, stretched cheese. (Not the quickie citric-acid kind).

Also, see and use my big, new "Successful Cheesemaking®" book.

sign up: www.CheeseMakingClass.com

Hear podcast with Merryl, Cutting The Curd on Heritage Radio Network

"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.

Your 50-page direction book tells how to do everything, plus 10 other cheeses. 

TIME: 8:30am-5pm

PRICE:  HALF-PRICE, only $95 for June 1, 2019. (Usually $185, one person, or save $25, sign up for both days or 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.
OR, I will teach at your location. Write to me for details

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!

Merryl Winstein

Like me on facebook@successfulcheesemakingbook

Hear me on Cutting The Curd on Heritage Radio Network