Email This Listing: Aa Cheese Making Class in SPRINGFIELD, ILL, with Merryl Winstein, Cheesemaking

Email this listing to a friend by filling in your email address, their email address, and a message you would like to include.

Enter the code shown in box to the right:

We do not use your email address other than for sending this message. (see our privacy policy)

Aa Cheese Making Class in SPRINGFIELD, ILL, with Merryl Winstein, Cheesemaking

(Pleasant Plains,IL)

CHEESEMAKING CLASS: SPRINGFIELD ILLINOIS - WRITE TO BE ON LIST FOR NEXT CLASS. WATERLOO ILL (near St. Louis) Nov. 16, 2013. MAKE Basic hard pressed cheese (similar to cheddar)-Blue-Traditional mozzarella-Chevre-Ricotta-Yogurt-Sour Cream. $195 per person. Space is very limited. This is nearest Chicago I'll be for awhile. Sign up soon at www.cheesemakingclass.com DETAILS/PHOTOS/SIGN-UP: www.cheesemakingclass.com CHEESE MAKING CLASSES in Springfield, Illinois are taught by Merryl Winstein, cheesemaker from St. Louis, MO. Learn complete array of accurate traditional and professional cheesemaking methods in every class, and go home ready to make all your favorites. Write to be on list; Springfield, IL Cheese Making Class is scheduled when 10 people are interested, about once a year. .SIGN-UP: www.cheesemakingclass.com . .SUPPLIES: http://www.cheesemakingclass.com/store/cheesemaking-supplies .................................................................................................................................... ALL DAY CHEESE MAKING with Merryl Winstein by Robert Russell, South Carolina class participant. 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. Frequently it has turned out to be the case that the so-called 'experts' running the workshops knew very little about what they were trying to pass on. I wanted to avoid this disappointment in learning about cheese. I am happy to say that I was successful. Merryl introduced a roomful of us to the mysteries and intricacies of calcium, lactic acid, pH levels and a whole host of other necessary elements of the art of cheesemaking. I say the 'art' purposely too, for with Merryl cheesemaking is not ultimately a chemistry experiment but rather something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak) -- and, of course, speech, since there was a lively and constant flow of explanation and anecdote coming from her. Because there is plenty of sitting around time with cheesemaking, there was ample time to talk: for us students to ask questions, and for Merryl to question us to make sure we were understanding what was going on. This is not to say that we spent a lot of time sitting around. The schedule for the weekend was ambitious, and we were constantly shifting from one cheese to another: starting a cheddar, draining a chevre, molding a tomme, making ricotta. Our heads were spinning by the end of the first day, but the booklet she provided to all the students allowed us to straighten things out in our own minds, on our own time. Her insistence that we participants actually participate was invaluable. We stirrred, cut curds, squeezed them, pulled them apart, tasted them, packed them. And we ate cheese. We learned much of how cheese is made (with constant recourse to the pH meter), and why one thing leads to another, but we also learned that good cheesemaking finally comes down to knowing just when to move on to the next step. This is the art of the expert. It can make a beginner despair if not demonstrated in the proper way. There was no despair at the end of the day. Back in the 14th century when the Gothic cathedral in Milan was under construction there were serious disagreements about how to proceed. A French builder was brought in as a consultant by the Milanese and he summed up the problems with the statement 'ars sine scientia nihil est': 'art without science is useless.' The summing up of Merryl Winstein's cheesemaking weekend might well be 'scientia sine ars non satis est': science without art is not enough. R.R. .................................................................................................................................... Merryl Winstein has raised dairy goats, chickens, and delicious raw goat milk in St. Louis, MO since 1993. In Missouri it is 100% legal for a citizen to buy raw milk (MO Statute # 196.935). She has spent many month studying professional and traditional cheese making with numerous experts from many countries and loves to share this knowledge with others. VISIT: www.cheesemakingCLASS.com Articles: ILLINOIS TIMES, Sept. 10, 2010, Springfield, ILL; MISSOURI LIFE, Feb/March 2012 p 58 MIDWEST LIVING, March/April 2012 SAUCE MAGAZINE, Nov. 2009, http://cheesemakinghelp.blogspot.com/2011/02/merryl-winstein-teaching-cheesemaking.html SAUCE MAGAZINE, July 2010, SAUCE MAGAZINE, Nov. 2009, and many other more recent Sauce Cheesemaking Articles PHOTOS of MERRYL WINSTEIN in the ST LOUIS POST DISPATCH, APRIL 16, 2010: http://stltoday.mycapture.com/mycapture/enlarge.asp?image=28912372&event=980496&CategoryID=50974&picnum=12&move=F#Image ARTICLE on CHEESEMAKING IN MISSOURI, ST LOUIS POST DISPATCH, APRIL 16, 2010: http://www.stltoday.com/stltoday/news/stories.nsf/stlouiscitycounty/story/1F7DAC0BBCEAD97686257707000BED1A?OpenDocument VIDEO: youtube - St. Louis Goat Lady

See our full listing...