using cow milk, goat milk, or sheep milk.
Get your hands in, have fun, and learn the good, professional and traditional methods that make great tasting artisan cheese. Learn correct curd textures, pH, salting, ripening, more. Get your questions answered, find out why your cheese hasn't turned out right, and have FUN! Or, buy my SUCCESSFUL CHEESEMAKING book - 630 pages, 800 photos, tells all (view/order at www.CheeseMakingClass.com ).
Kids or adult classes, beginner or experienced, all will learn.
LOCATION: St. Louis / Brentwood / Maplewood MO, 2 miles east of Whole Foods, Galleria. Near Kakao Chocolates / Pennzeys in Maplewood MO.
REGISTRATION AND INFO: www.CheeseMakingClass.com
Hear podcast: http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
Read Blog: http://www.janetfletcher.com/blog/2018/8/28/cheese-by-you
Monthly CHEESEMAKING CLASS SCHEDULE Fall 2019:
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MONTHLY CHEESEMAKING CLASSES
St. Louis, (Maplewood) Missouri 63143
with Merryl Winstein,
Cheesemaker from St. Louis, Missouri
author of "Successful Cheesemaking®" book
SIGN UP AT www.CHEESEMAKINGCLASS.com
NO EXPERIENCE NEEDED - YOU'LL BE EXPERIENCED BY THE TIME YOU LEAVE
Have fun getting your hands into a full array of traditional & professional cheese and cheese making methods for cow, goat, or sheep. Learn about pH, curd texture, salting, ripening, every secret for making your cheese taste great. Find out why your cheese didn't work before. Have fun and make new friends.
You will NOT bring home cheese, but you will bring home a complete direction packet and knowledge for making all your favorites of cow milk, goat milk, or sheep milk.
SIGN UP HERE, www.CheeseMakingClass.com
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COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
Sat Oct 26 & Sun Oct 27, 8:45am-5pm
choose one day or both
$185 per person per day.
SAT Oct 26, 2019
â?¢ FRENCH TOMME: basic, mesophilic, pressed cheese.
....(Can be ripened with molds, or without molds as Ossau-Iraty style)
â?¢ BANDAGED BRITISH CHEDDAR: traditional, cloth-bound
â?¢ CAMEMBERT-BRIE
SUN Oct 27, 2019
â?¢ GOUDA (washed curd cheese)
â?¢ MOZZARELLA: Stretched, traditional, (NOT quickie citric acid kind)
â?¢ BLUE CHEESE
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TWO DAYS of CHEESE!
Nov 2-3, 2019, 8:45am-5pm
choose one day or both
$185 per person per day.
SAVE $25: Two people one day, or one person both days, $345 total.
��ALPINE CHEESEMAKING
Sat Nov 2, 2019 - all day
â?¢ COMTE/GRUYERE: High-temperature, thermophilic cheese of French Alps
â?¢ MORBIER: pungent, washed-curd, cheese, with ash line in the middle
â?¢ BRIE/CAMEMBERT
��The WHOLE GAMUT CHEESEMAKING
Sun Nov 3, 2019 - all day
â?¢ FRENCH TOMME: Basic, mesophilic, pressed cheese
â?¢ FETA, BLUE & BRIE: 3 cheeses from one pot
â?¢ MOZZARELLA: Stretched, traditional method
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NON-RENNETED CHEESE, Adults or KIDS
Sat Nov 9, 1:00-2:30
$35 per adult
$10 each child with parent
â?¢ Quick, tasty, QUESO BLANCO.
â?¢ YOGURT and SOUR CREAM
â?¢ Cultured COTTAGE CHEESE
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Day after Thanksgiving:
GREEK CHEESEMAKING
Fri Nov 29, 2019, 8:45-5pm
$185 per person
SAVE $25: Two people one day, or one person both days, $345 total
â?¢ KEFALOTYRI: Flavorful, thermophilic pressed cheese
â?¢ FETA
â?¢ MIZITHRA
â?¢ MANOURI
PRICE: $185 per person per day
SIGN UP: www.CheeseMakingClass.com
PODCAST
Heritage Radio Network
Heritage food podcasts
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
host: Diane Stempel, cheese investigator.
READ BLOGPlanet Cheese, here.
blogger Janet Fletcher's weekly cheeseletter. Sept. 5, 2018 issue
PODCAST: Earthworms Show with Jean Ponzi.
(KDHX_FM 88.1, St. Louis, MO, Nov 24, 2017).
VISIT www.CheeseMakingClass.com
LIKE me on Facebook/SuccessfulCheeseMakingBook
If you like chickens, gardening, dairy animals, cow milk, goats milk, sheep milk, making beer, wine or bread you'll like these weekly cheese making classes!
�¯�¿�½ FETA
�¯�¿�½ MIZITHRA
�¯�¿�½ MANOURI
REGISTRATION AND INFO: www.CheeseMakingClass.com
If you like chickens, gardening, dairy animals, cow milk, goats milk, sheep milk, making beer, wine or bread you'll like these weekly cheese making classes!
Hear podcast: http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
Read Blog: http://www.janetfletcher.com/blog/2018/8/28/cheese-by-you
VISIT/REGISTER FOR CLASS/BUY BOOK: www.CheeseMakingClass.com
LIKE me on Facebook/SuccessfulCheeseMakingBook