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Chicago Illinois Cheese Making Classes - Cheesemaking with Merryl Winstein

(Chicago,IL)

CHEESEMAKING CLASSES taught by Merryl Winstein, cheesemaker from St. Louis, MO. Learn complete array of accurate traditional and professional cheesemaking methods in every class; go home ready to make all your favorites.: SPRINGFIELD ILLINOIS - write to be in next class, or look up the St. Louis Classes (April 12, 2014 is next St. Louis Class). I will be studying cheesemaking all summer in Denmark, 2014 and will not offer classes then. MAKE Basic hard pressed cheese (Tomme, similar to cheddar), Blue Cheese, Traditional Mozzarella, Chevre, Ricotta, Yogurt, AND Sour Cream. $195 per person Space is very limited. Sign up soon at www.cheesemakingclass.com Space is limited. CHEESE MAKING CLASSES in Illinois are taught by Merryl Winstein, cheesemaker from St. Louis, MO. Learn complete array of accurate traditional and professional cheesemaking methods in every class; go home ready to make all your favorites. SUPPLIES available online. Write to be on list; Chicago 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.

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