ALL DAY HANDS-ON CHEESEMAKING CLASSES with Merryl Winstein, Cheese Maker St. Louis, Missouri, USA 63144 www.cheesemakingclass.com www.cheesemakingclass.com

SAVE $50 ON CHEESEMAKING CLASS FOR JUNE 13 and/or 14, 2015 SIGN UP AT www.cheesemakingclass.com (only good if signing up on Monday or Tuesday, June 8 or 9) Usual price, $185 per day; your price $135 per day. Click on L.H. SPECIAL ORDER on the sign up button

Have fun getting your hands in and learning a full array of accurate traditional and professional cheese making techniques, for goat and cow milk, and go home ready to make all your favorites. You will receive a complete direction packet and can call me later with questions. I have raised dairy goats, goat milk, and eggs in Webster Groves, MO since 1993 and I have been making cheese most of that time too.

Get your hands into cheese making, using all your senses to observe the changing textures and aromas which go along with the scientific explanations. You'll 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 the correct curd texture at draining, and understand how to monitor and control acidity and pH, moisture, temperature, and salt, in order to create consistently delicious cheeses.

Take home knowledge, confidence, and complete direction packet for making all your favorites.

"I took your cheese making classes around the end of last year. I have worked my way through the booklet and have tried it all. I am happy to say, I learned more in 2 days with you than I have throughout my entire experience, including an internship. Bravo to you for teaching the science, the how, when, why and not just handing out recipes. I look forward to your book, please let me know when that is available, as I feel it will be an asset to anyone interested in learning about and making cheese. Thank you so much !!"

Whether you are new to cheesemaking or want to improve your current skills, in my classes you will get your questions answered!

Weekend classes, choose one day or both. Classes fill quickly, sign up now at www.cheesemakingclass.com

Upcoming Cheese making Classes: JUNE 13-14, 2015 This is the last class I will teach until Oct. 2015 when I return from Denmark and Europe again. Classes fill quickly; sign up now.

SATURDAYS Basic hard-pressed cheese (French Tomme, mild, flavorful, exactly like those I ate in Paris). Traditional cloth-bound cheddar (like Cabot cloth-bound cheddar) Camembert/Brie Chevre/Fromage Blanc Yogurt Sour Cream Hand-ladled Ricotta

SUNDAYS Blue Cheese Feta Traditional Mozzarella (not the quickie citric acid type) Chevre/Fromage Blanc Yogurt Sour Cream Hand-ladled Ricotta

visit www.cheesemakingclass.com

TIME: 9am-5pm PRICE: $185 one day, one person. Or save $10, sign up for two people on one day, or one person on both days for $360

LOCATION: suburban St. Louis, Missouri USA, near Highway 40 at Brentwood Blvd 63144 (Near Galleria or Whole Foods Brentwood). Exact address sent to participants.

SIGN UP ONLINE at www.cheesemakingclass.com or phone 314-968-2596.

SIGN UP ONLINE at www.cheesemakingclass.com

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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: www.cheesemakingclass.com 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 www.CHEESEMAKINGCLASS.com.

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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: www.cheesemakingclass.com .

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.

MY WEBSITE: www.cheesemakingCLASS.com

Missouri Living Magazine, Feb/March 2012, page 58

Midwest Living Magazine, Discoveries Section, March/April 2012

www.youtube.com/watch?v=mJ-Aj-ZRPoM 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": http://www.stltoday.com/stltoday/news/stories.nsf/stlouiscitycounty/story/1F7DAC0BBCEAD97686257707000BED1A?OpenDocument

Photo Gallery of Merryl Winstein, Cheesemaker, Post Dispatch, May 2010: http://stltoday.mycapture.com/mycapture/enlarge.asp?image=28912372&event=980496&CategoryID=50974&picnum=12&move=F#Image

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: http://www.toastedrav.com/post/6075_one_st_louisans_take_on_urban_goat_farming

VIDEO: From KETC Channel 9 St. Louis: www.youtube.com/watch?v=mJ-Aj-ZRPoM

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

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

St. Louis Jewish Light, March. 2010