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2011 March Weekend Cheesemaking Classes
By: Sue (Apr 9, 2011)
I just spent a wonderful weekend at Merryl's 2-day cheesemaking classes in March, 2011.
I am a cheesemaker with several years of experience and an "instructor" who has taught cheesemaking - mostly to individuals or couples. My plans are to expand to offer regularly scheduled classes in my area of the country. As part of my preparation for that expansion, I am taking classes at several locations throughout the country to observe different instructional styles, in addition to learning as much about the art of cheesemaking as I possibly can.
I first read about Merryl and her classes through one of the cheesemaking supply companies. After reading a bit more at her website, I knew that this was one of the classes that I wanted to attend. I contacted her on the phone and let her know my goals, and had the most pleasant and enjoyable conversation. Merryl is one of those people who loves what she's doing and strives for excellence, but she doesn't have that, "Im so good you could never attain to my standards," attitude. After you meet and talk with Merryl, you feel as though you've made a good friend that you can talk with about your common interests for hours.
You can take a look at her website to get the specifics of what's offered in her various classes which are conducted in her home in an informal, friendly atmosphere in which everyone gets their hands into the pot (quite literally)! Even after having made cheese (and studied cheesemaking) for several years, taking these classes provided lots of tips and the opportunity to see aspects of the process in a way that was extremely helpful for my own cheesemaking practice. I would certainly recommend her classes to anyone who wants to get started with cheesemaking.
AND DON'T FORGET... After you've taken one of her classes she has given an open-invitation to contact her at any time with your on-going questions...and she really means it! If you don't take advantage of that, you have no one to blame but yourself!
Thank you, Merryl, for the great experience...and for welcoming us into your home.
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Fun and informative cheesemaking
By: amy h (Mar 7, 2011)
Merryl Winstein is a wonderful teacher. She demystifies the world of home cheese making. I have just taken my third class in the last 4 months and Merryl has cheered me on all of the way. If you have never made cheese or have made a bit, but want to expand your knowledge, Merryl is the person in the midwest that you want to study with. She understands and simply explains the science behind the cheeses, but she also teaches the traditional methods that rely on visual cues and the feel of the curds during the various stages of the cheese-making process. On her full-day weekend classes she teaches you a wide variety of cheese types such as soft, fresh cheeses, pressed hard cheeses, bacteria and mold ripened cheeses and more. After the lesson is over, she has almost everything you need in small and affordable quantities to try making it all at home. So far I have only been able to taste my home-made camembert and it was unbelievable! I can't wait until my other cheeses including more camembert, cheddar and gorgonzola dolce are ready! Her half day classes on Mondays are perfect for someone who needs to get kids in school and get home in time for the bus. She concentrates on usually 2 cheeses. Interested Chefs that are not working on Mondays should take a class. I cannot say enough about how valuable Merryl's classes are!
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Great time!
By: Sue T. (Jun 20, 2010)
A wonderful way to spend an afternoon and to learn something new! My husband and I are cheese enthusiasts, so we liked seeing the process from beginning to end. If you go to a class, be sure to come early and meet their well-tended family goats. The little brown one was as affectionate as my cat!
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 Well worth the time and money!
By: Natalie P. (May 3, 2010)
I took the class on 5/2 and found it very interesting and informative. The information packet with instructions, recipes and lingo was very comprehensive and informative! I found myself only taking a few notes! There were even extra bonuses like yogurt and sour cream making! The class is very small and hands-on which is great! Merryl encourages class participation! It was great to be able to feel and taste the various cheeses throughout the process to understand what the handouts were referring to. I also appreciated the opportunity to try cheeses at different stages of aging. I purchased some supplies and can not wait to whip up my own cheese! Considering taking the all day classes next!
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Terrific Teacher
By: Susan B. (Apr 23, 2010)
I have taken the intro class and the 2 day intensive class from Merryl. Merryl is very thorough in making sure that everyone understands the processes and procedures for making each cheese. She asks questions and enables the class to ask a lot of questions as well. Her objective is that everyone in the class will be able to go home and be successful at making a good tasting cheese. I cannot recommend these classes enough if you ever want to make cheese at home. She teaches all the tricks the books and websites neglect to mention. Her goats are friendly and adorable. It is hard to imagine that this little farm is in the town of Webster Groves, so close to St. Louis City. You feel like you are out in the country.
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very informative
By: Annie W. (Apr 19, 2010)
My husband signed me up for the half-day beginner's class for my 'valentine's day' gift and this class was one of the best gifts he's ever given me! I was amazed at how easy it is to begin making cheeses. As well as how inexpensive it is to start. So far I've tried the ricotta and chevre with great sucess! My family loved them! I'm looking forward to trying the feta and yogurt next!
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Gave me confidence (March 23, 2010), By: D.
Just wanted to send a quick note to tell you how much I enjoyed your half-day cheesemaking class. It's amazing how much information you covered in just a few short hours -- and best of all, you organized each technique so clearly that I am now confident I'll be able to make some tasty cheese at home myself!
Cheese classes are well worth the $$
By: Kristin S. (Jan 31, 2010)
If you are interested in making cheese Merryl's classes are not only exetremely informative they will give you the confidence to go home and make your own cheeses. The classes are fun and very hands on. You get to taste test all the wonderful cheeses you will be making yourself one day.
I have made a few cheeses prior to taking this class and some turned out and some did not. I didn't have any idea why some cheeses failed. Merryl taught me why I was having problems. Simple things such as how to calibrate my thermometer, using a ph tester, using a water jacket while making cheese, taking notes, and other little helpful tips.
Having a small goat dairy farm and wanting to make all my own dairy products I feel that this is the only class I will need to take in order to accomplish my own home cheesemaking.
I traveled from the state of New York to take Merryl's cheesemaking class and it was well worth the trip.
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Wonderful Class - Wonderful Teacher
By: kathleen s. (Jan 25, 2010)
I've attended three of Merryl's classes now - the basic cheese making and two of the all day classes. Not only was each class packed with highly useful information, it was also fun and tasty too! I highly recommend these classes to anyone interested in entering the cheese making fraternity.
Merryl is an excellent teacher - relaxed with students and her enthusiasm and interest in each of her students makes for a homey and secure atmosphere. Everyone feels comfortable to bring up any questions and share their own triumphs or disasters in their cheesemaking efforts.
These classes are not just demonstrations - each student receives hands on experience in each phase of the cheese making process. Cheeses are tasted and reviewed along the way. Classes are usually filled with a diverse group of interesting folks from as far away as Georgia and New York. I know for me some new friendships were forged during the classes and look forward to a future of cheese making.
Merryl is a treasure and the St. Louis area is lucky to have her.
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Highly Informative and Educational
By: Emily T. (Jan 17, 2010)
I signed up several months ago to take this workshop with an an artist guild in which I am associated and have been looking forward to it for a while, now. Boy, did it meet my expectations and more! I learned so much in just a few hours; how to make chevre, sour cream, feta, cheddar, yogurt, ricotta and much more. We were taught the "Are you kidding me" simple processes as well as were involved in all the steps, too. We learned all about the history of the cheese making and how important certain details can be such as temperature, acidity, and MATH! : ) We tasted a vast array of cheeses and toured the cheese "cellar" where wax covered wheels were undergoing their tender aging process in large antique ceramic crocks and retro looking bread tins that would look great with my Fiesta Ware. We had a blast! Her classes are going so well, she is adding an expansion space just for classes right next to the cheese "cellar" in the basement. The best part about the whole day was knowing that I can go home without spending an arm and a leg and learning how much money I will be saving by making my own Greek yogurt and goat cheese from now on. One more very important thing, Merryl Winstein was an excellent teacher and her handout itself contained an abundant amount of information. I have taken many 6 week classes that didn't offer this much information. I would highly recommend checking out her great little farm in the city and learning how to be a bit more resourceful in the kitchen. If you have children, I am sure they would love to go and see the goats and chickens, too. Enjoy!
Sincerely,
Emily Tofaute
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great class!
By: Glenda J. (Dec 14, 2009)
Before I took this class, cheese was very mysterious... Not any more! I just made my first feta, and plan to try my hand at other types in the near future. Merryl's class makes the art of cheesemaking accessible and easy to understand. The hands-on aspect of the class was very helpful, as were the hand-outs/materials. Her mini-urban farm and charming home were the perfect setting for this kind of learning experience. Plus, she was just cool. Highly recommended for anyone who is looking to build a closer connection with the food we consume, where it comes from and how it is made.
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A Wonderful Find
By: Jennie R. (Sep 10, 2009)
While searching for information on making goat cheese I stumbled onto this cheese making class. What a wonderful find. I have made ricotta. It was amazingly easy and made a delicious cheesecake. I am looking forward to taking the information I learned from this class to my daughter in Uganda, East Africa. Cheese is not readily available there - although goats are numerous. It will be exciting to teach my grandchildren how to use the milk from their goats to make wonderful cheese. I recommend this class to all. Even if you don't think you would ever make cheese it was very interesting to learn how cheese is made.
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Best Investment
By: Bob D. (Jul 15, 2009)
Taking Merryl's cheese-making class was one of my better investments. Not only did I learn about cheese, sea-salts, goats, and chickens, but I was enchanted by her country kitchen, in the city of Webster Groves . I sampled home-made cheeses, overcame the mystique of cheese-making, and had the knowledge to start making my own: cottage cheese for the refrigerator and ricotta cheese, for tonight's lasagna. Seeing the simplicity of her cheese-press, I designed my own and have moved on to making cheddar. I especially appreciated Merryl's lists of references and of suppliers and her willingness to answer later questions. This was a fun class with long-lasting benefits.
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REAL cheese isn't yellow!
By: Bob. K. (Jun 17, 2009)
Ever wonder how cheese is made? Let Merryl Winstein show you the WHEY! Discover cheeses that you can't even pronounce. Learn how adding yellow colorant to cheese evolved. Find out how pasteurization temperatures affect your ability to make cheese (and how the whole pasteurization process evolved in the US.) Merryl's concise instructions and fascinating stories, (and samples) make her class a unique experience. For anyone who enjoys learning about where REAL FOOD comes from, this class is for you.
Merryl is a great resource for cheese making information, supplies, advice and even raw goat's milk! She's always been very responsive to questions I've had, not to mention that she's made my life a little more "cultured" now that cheese making is a part of it!
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Awesome Experience
By: Teresa F. (Jun 13, 2009)
Merryl gives you more than your money's worth in her cheesemaking class. You and a group of others will get to watch as she takes you through the steps of making several kinds of cheese (which you get to taste) and sample other cheeses as well.
I can't wait to make my own cheese. I went from the class this afternoon right to the store to buy the rest of the supplies I needed to make cheese. She has the hard to find items for purchase (as well as raw goats milk to make the best cheese) after the class, as well as a great book. You get several handouts included with the cost of the class.
Merryl answers all your questions, and is very friendly. I met some great people with similar interests.
After the class you can even visit the goats!
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