Successful Cheesemaking Workshop

PLEASE NOTE: This workshop is taught by others (not Sandor).

“During the first three hours of Merryl Winstein’s cheesemaking class, and glancing through her new ‘Successful Cheesemaking™’ book, I learned more than I have in 10 years of trying to teach myself cheesemaking.”  — Happy participant, May 2017.

TRIED CHEESEMAKING and still have lots of questions?
Merryl Winstein will show you how.

CHOOSE Saturday, Sunday, or both.
Sat/Sun NOV 11–12, 2017, St. Louis, MO

French Tomme
British Bandaged (cloth-wrapped) Cheddar
Hand-ladled Ricotta

Blue Cheese
Traditional Mozzarella (NOT the quickie citric acid kind)
Hand-ladled Ricotta

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 CHEESEMAKING. See, feel, and smell the changing textures and aromas which go along with the scientific explanations of how micro-organisms and acidity turn milk into wonderful cheese.

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!

Cheese making class with Merryl Winstein in St. Louis, Missouri 63108.

TIME: 8:30am-5pm

PRICE: $185 one day, one person, or save $25, sign up for both days or two people same day: $345 (in St. Louis)

WHERE: St. Louis, Missouri 63108, USA,
Near St. Louis University, Forest Park, BJC Hospitals, IKEA, MO Botanical Garden, and Whole Foods St. Louis City (on Euclid & West Pine).
(OR, I will teach at your location on request.)

WHO: Merryl Winstein, Cheesemaker


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