Alpine Dairy Cheesemaking Classes of St. Louis, MO Cheese Making Classes with Merryl Winstein

St. Louis, Missouri
Family Farm

Alpine Dairy Cheesemaking Classes of St. Louis, MO Cheese Making Classes with Merryl Winstein

CHEESE MAKING CLASSES with Merryl Winstein

Near Whole Foods Brentwood & the Galleria (St. Louis, Missouri 63144)


Have fun learning to make ALL these cheeses in one class, using correct traditional and professional methods so your cheese tastes GREAT: Basic hard-pressed cheese (Tomme, similar to cheddar), Feta, Blue cheese, Traditional Mozzarella, Chevre, Ricotta, Yogurt & Sour Cream. I will be studying cheesemaking in Denmark all summer 2014. I will start teaching cheese making again in Fall 2014.

Complete info,sign up, blog:

CHEESEMAKING SUPPLIES: cheese making kit, cheese press, book, liquid rennet, starter cultures, citric acid powder, cheese wax, etc.

CLASS DATES - choose one:


....Merryl Winstein teaches a complete array of traditional and professional cheese making methods in every class, using techniques for both cow milk and goat milk, so you can succeed in making delectable, mouth-watering cheese of every type.

Plunge right in. See, feel, and smell the transformation of fresh sweet milk into curds of the correct texture. Watch for clues showing changes in moisture level and acidity. Learn about the pH meter, temperature patterns, salting, pressing, brining, ripening and aging. Discover why correct milk cooling makes or breaks cheesemaking success.

In each class, there is one stove, and one pot for each cheese, and this is the best way to figure out what is happening. Class weaves between demonstration and hands-on participation. You will not take home cheese; instead you will take home a detailed 50-page direction booklet filled with photos, plus the knowledge you'll need to make even more kinds of cheeses. Supplies are available too, so you can get started right away at home. (Nothing to buy for the class itself).


Merryl Winstein has been a leader in Webster Groves and the St. Louis, MO area in encouraging and teaching about urban livestock raising, since 1991. I have raised dairy goats, raw goat milk, and chickens all that time in my urban back yard. I am proud to see that instead of just one chicken flock in Webster Groves, there are now at least 50, and there are four more on my street alone!

IS CHEESEMAKING HARD? IS MAKING PRESSED CHEESES HARDER THAN MAKING SOFT CHEESES? Cheese Making is easy. Ordinary people like you have made very delicious nutritious and life-sustaining cheese for at least the past 10,000 years and you can too. Some cheeses have more steps or take more time than others, but all types are equally easy to make if you work carefully. Pressed cheese is not "harder" to make than soft fresh cheeses, and we make both kinds in every class.

In my opinion, what makes cheese-making difficult are two factors:

1. Wrong directions. 2. Wrong milk

No matter how hard you try and how careful you are, if your directions and methods are wrong, your cheese won't be good. Many - I would say most - printed and internet directions contain mistakes, sometimes major mistakes. Only a couple of sites contain accurate directions.

Also, nearly all books and "cheesemaking kits" say you can use pasteurized milk from the store so long as it is "low temp pasteurized." That's a myth. You may try your supermarket brand and see if it will work; occasionally you will find one which works and then you are in luck. Fresh milk, that is raw milk, works best for cheesemaking. I do not know of any pasteurized brand carried in St. Louis stores which works properly for making outstanding artisan cheese, and I think I have tried all of them.

I get so many phone calls from frustrated would-be cheesemakers who cannot get the kits to work, because the store milk WON'T WORK for cheese making. It's NOT a matter of following the directions more closely, and it is NOT a matter of more trial and error.

Most people who call me have followed the (wrong) directions very very carefully.

What are the signs that the milk isn't working right? Why won't the supermarket milk work for cheese? This is explained in detail on my website: so please take a look there and sign up for a class.

CHEESE MAKING CLASSES, St. Louis, MO, with Merryl Winstein, cheesemaker. Schedule, PRICES & SIGN UP ONLINE at

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CHEESE MAKING SUPPLIES always for sale here. Phone AND email, to get hold of me, once confirmed you can pick up your supplies immediately:

First of all, my own cheesemaking direction book, $10. Buy it and get a discount of $10 when you sign up for the class.

DUTCH LEVER WOODEN CHEESE PRESS, $115, beautifully hand crafted by me, right here in Missouri. My cheese presses work great; most online do not. Similar ones are $135 on the internet. I use this style myself.

COMPLETE CHEESEMAKING KIT including CHEESE PRESS PLUS just about EVERYTHING else I sell and use: $250, plus $20 if you want shipping (or you may pick up here). See website: .

Liquid Rennet $6 two ounces non-animal, $8 veal rennet;........

Citric Acid Powder, $4 for 1/4 cup;..........

Cheesemaking Thermometer with extra long 12" stem, $23.........8" stem for $18

Bacterial Starter Cultures for cheese, all kinds: Mesophilic (cheddar, feta, etc). Chevre. Yogurt. Thermophilic (for swiss or parmesan cheese). Sour cream. Fromage Blanc, Creme Fraiche, and others. $1.50 for a little packet (for 2-4 gallons of milk).

Propionic (for Swiss), Geotrichum, white mold Pen. candidum for brie/camembert, Flora Danica for Blue cheese - these are $3 per little packet.

Cheesemaking books. My own cheesemaking direction book, $10 gives you a discount of $10 when you sign up for a class within a year.

food grade white Cheese Mats for draining, about 6" square" - $2 each

Cheese Wax, $6.50 per pound. Identical to mushroom growing wax.

Many types of Cheese Forms/Molds, from France.

and other supplies.

Quality dairy goats sometimes available.


Missouri Living Magazine, Feb/March 2012, page 58

Midwest Living Magazine, Discoveries Section, March/April 2012 is the funny TV video showing me and the goats

Many articles in Sauce Magazine, St. Louis MO. Nov 2009, July 2010, & others

Illinois Times, Springfield, ILL, Sept. 10, 2010 - Food Section

St. Louis Post Dispatch Article, April 16, 2010 "Missouri's Ripe for Cheese":

Photo Gallery of Merryl Winstein, Cheesemaker, Post Dispatch, May 2010:

WHERE TO BUY CHICKS IN THE ST. LOUIS AREA, and FERTILIZED EGGS for hatching : ( 2009) FENTON FEED MILL, Fenton, Missouri, near the intersection of Highways 270 and 44.

VIDEO of me & the goats:

VIDEO: From KETC Channel 9 St. Louis:

ST. LOUIS POST DISPATCH ARTICLE, FRI. APRIL 16, 2010: "Missouri's Ripe for Cheese", Business Section,

Magazine article: SAUCE MAGAZINE, Nov. 2009, St. Louis, MO. p 43

St. Louis Jewish Light, March. 2010


Listing last updated on Apr 9, 2014

CHEESEMAKING CLASS ST. LOUIS MISSOURI with Merryl Winstein Sign up on my other website: I will be in Denmark studying cheesemaking all summer. Classes begin again Fall 2014. Write to be on list for fall classes. MAKE: Traditional Cheddar-Basic hard pressed cheese (Tomme)-Blue cheese-Feta-Traditional Mozzarella-Chevre-Ricotta-Yogurt-Sour cream. $185 per person Merryl Winstein Cheese Making Classes - St. Louis, Missouri SIGN-UP

Latest Reviews

So far I have taken 2 cheese making classes and plan on taking more! Great instructor and if you want to learn how to make cheese go for these. You can't go wrong.

I had never taken a cheesemaking class before signing up for one of Merryl Winstein's weekend marathons: two days of nothing but cheese. I have, however, attended workshops in other fields I knew little or nothing about.... [more]

I attended Merryl's half day cheesemaking class. She helped me with supplies and answered my many questions in the weeks to follow. Yesterday I made mozzarella, feta, fromage blanc and ricotta all by myself.... [more]

See All Reviews

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