EVENTS

Heritage Radio Network
Podcast station featuring heritage food topics
http://heritageradionetwork.org/
In-depth hour-long interview with cheese educator and author, Merryl Winstein, by Diane Stempel, cheese investigator. Coming Oct. 1, 2018.

Planet Cheese, click here.
with Merryl Winstein

Read Planet Cheese, blogger Janet Fletcher's fascinating weekly cheeseletter with seasonal recipes, class announcements and timely thoughts on food, wine, beer, gardening and culinary travel. Sept. 5, 2018 issue features my new Successful Cheesemaking® book.  Click here to subscribe.

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!
St. Louis, Missouri
choose Sat, Sun, or both
Oct 13/14, 2018
Nov 3/4, 2018
SIGN UP

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

Mailing list sign-up




<< Back to main

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.