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

I signed up several months ago to take this workshop with an an artist guild in which I am associated and have been looking forward to it for a while, now. Boy, did it meet my expectations and more! I learned so much in just a few hours; how to make chevre, sour cream, feta, cheddar, yogurt, ricotta and much more. We were taught the "Are you kidding me" simple processes as well as were involved in all the steps, too. We learned all about the history of the cheese making and how important certain details can be such as temperature, acidity, and MATH! : ) We tasted a vast array of cheeses and toured the cheese "cellar" where wax covered wheels were undergoing their tender aging process in large antique ceramic crocks and retro looking bread tins that would look great with my Fiesta Ware. We had a blast! Her classes are going so well, she is adding an expansion space just for classes right next to the cheese "cellar" in the basement. The best part about the whole day was knowing that I can go home without spending an arm and a leg and learning how much money I will be saving by making my own Greek yogurt and goat cheese from now on. One more very important thing, Merryl Winstein was an excellent teacher and her handout itself contained an abundant amount of information. I have taken many 6 week classes that didn't offer this much information. I would highly recommend checking out her great little farm in the city and learning how to be a bit more resourceful in the kitchen. If you have children, I am sure they would love to go and see the goats and chickens, too. Enjoy!

Sincerely,

Emily Tofaute