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

Sorry this is not a review. I'm just trying to get in touch with someone about available classes in St. Louis. Can anyone help.

So far I have taken 2 cheese making classes and plan on taking more! Great instructor and if you want to learn how to make cheese go for these. You can't go wrong.

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 made by previous classes, just as our efforts will be consumed by future ones. 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 arte non satis est': science without art is not enough.

I attended Merryl's half day cheesemaking class. She helped me with supplies and answered my many questions in the weeks to follow. Yesterday I made mozzarella, feta, fromage blanc and ricotta all by myself. Everything turned out wonderful and I never would have been able to do it without Merryl's class and her support following the class. Merryl's cheesemaking classes ROCK!!

I just spent a wonderful weekend at Merryl's 2-day cheesemaking classes in March, 2011.

I am a cheesemaker with several years of experience and an "instructor" who has taught cheesemaking - mostly to individuals or couples. My plans are to expand to offer regularly scheduled classes in my area of the country. As part of my preparation for that expansion, I am taking classes at several locations throughout the country to observe different instructional styles, in addition to learning as much about the art of cheesemaking as I possibly can.

I first read about Merryl and her classes through one of the cheesemaking supply companies. After reading a bit more at her website, I knew that this was one of the classes that I wanted to attend. I contacted her on the phone and let her know my goals, and had the most pleasant and enjoyable conversation. Merryl is one of those people who loves what she's doing and strives for excellence, but she doesn't have that, "Im so good you could never attain to my standards," attitude. After you meet and talk with Merryl, you feel as though you've made a good friend that you can talk with about your common interests for hours.

You can take a look at her website to get the specifics of what's offered in her various classes which are conducted in her home in an informal, friendly atmosphere in which everyone gets their hands into the pot (quite literally)! Even after having made cheese (and studied cheesemaking) for several years, taking these classes provided lots of tips and the opportunity to see aspects of the process in a way that was extremely helpful for my own cheesemaking practice. I would certainly recommend her classes to anyone who wants to get started with cheesemaking.

AND DON'T FORGET... After you've taken one of her classes she has given an open-invitation to contact her at any time with your on-going questions...and she really means it! If you don't take advantage of that, you have no one to blame but yourself!

Thank you, Merryl, for the great experience...and for welcoming us into your home.

Merryl Winstein is a wonderful teacher. She demystifies the world of home cheese making. I have just taken my third class in the last 4 months and Merryl has cheered me on all of the way. If you have never made cheese or have made a bit, but want to expand your knowledge, Merryl is the person in the midwest that you want to study with. She understands and simply explains the science behind the cheeses, but she also teaches the traditional methods that rely on visual cues and the feel of the curds during the various stages of the cheese-making process. On her full-day weekend classes she teaches you a wide variety of cheese types such as soft, fresh cheeses, pressed hard cheeses, bacteria and mold ripened cheeses and more. After the lesson is over, she has almost everything you need in small and affordable quantities to try making it all at home. So far I have only been able to taste my home-made camembert and it was unbelievable! I can't wait until my other cheeses including more camembert, cheddar and gorgonzola dolce are ready! Her half day classes on Mondays are perfect for someone who needs to get kids in school and get home in time for the bus. She concentrates on usually 2 cheeses. Interested Chefs that are not working on Mondays should take a class. I cannot say enough about how valuable Merryl's classes are!

A wonderful way to spend an afternoon and to learn something new! My husband and I are cheese enthusiasts, so we liked seeing the process from beginning to end. If you go to a class, be sure to come early and meet their well-tended family goats. The little brown one was as affectionate as my cat!

I took the class on 5/2 and found it very interesting and informative. The information packet with instructions, recipes and lingo was very comprehensive and informative! I found myself only taking a few notes! There were even extra bonuses like yogurt and sour cream making! The class is very small and hands-on which is great! Merryl encourages class participation! It was great to be able to feel and taste the various cheeses throughout the process to understand what the handouts were referring to. I also appreciated the opportunity to try cheeses at different stages of aging. I purchased some supplies and can not wait to whip up my own cheese! Considering taking the all day classes next!

I have taken the intro class and the 2 day intensive class from Merryl. Merryl is very thorough in making sure that everyone understands the processes and procedures for making each cheese. She asks questions and enables the class to ask a lot of questions as well. Her objective is that everyone in the class will be able to go home and be successful at making a good tasting cheese. I cannot recommend these classes enough if you ever want to make cheese at home. She teaches all the tricks the books and websites neglect to mention. Her goats are friendly and adorable. It is hard to imagine that this little farm is in the town of Webster Groves, so close to St. Louis City. You feel like you are out in the country.

My husband signed me up for the half-day beginner's class for my 'valentine's day' gift and this class was one of the best gifts he's ever given me! I was amazed at how easy it is to begin making cheeses. As well as how inexpensive it is to start. So far I've tried the ricotta and chevre with great sucess! My family loved them! I'm looking forward to trying the feta and yogurt next!

If you are interested in making cheese Merryl's classes are not only exetremely informative they will give you the confidence to go home and make your own cheeses. The classes are fun and very hands on. You get to taste test all the wonderful cheeses you will be making yourself one day.

I have made a few cheeses prior to taking this class and some turned out and some did not. I didn't have any idea why some cheeses failed. Merryl taught me why I was having problems. Simple things such as how to calibrate my thermometer, using a ph tester, using a water jacket while making cheese, taking notes, and other little helpful tips.

Having a small goat dairy farm and wanting to make all my own dairy products I feel that this is the only class I will need to take in order to accomplish my own home cheesemaking.

I traveled from the state of New York to take Merryl's cheesemaking class and it was well worth the trip.

I've attended three of Merryl's classes now - the basic cheese making and two of the all day classes. Not only was each class packed with highly useful information, it was also fun and tasty too! I highly recommend these classes to anyone interested in entering the cheese making fraternity.

Merryl is an excellent teacher - relaxed with students and her enthusiasm and interest in each of her students makes for a homey and secure atmosphere. Everyone feels comfortable to bring up any questions and share their own triumphs or disasters in their cheesemaking efforts.

These classes are not just demonstrations - each student receives hands on experience in each phase of the cheese making process. Cheeses are tasted and reviewed along the way. Classes are usually filled with a diverse group of interesting folks from as far away as Georgia and New York. I know for me some new friendships were forged during the classes and look forward to a future of cheese making.

Merryl is a treasure and the St. Louis area is lucky to have her.

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

Before I took this class, cheese was very mysterious... Not any more! I just made my first feta, and plan to try my hand at other types in the near future. Merryl's class makes the art of cheesemaking accessible and easy to understand. The hands-on aspect of the class was very helpful, as were the hand-outs/materials. Her mini-urban farm and charming home were the perfect setting for this kind of learning experience. Plus, she was just cool. Highly recommended for anyone who is looking to build a closer connection with the food we consume, where it comes from and how it is made.

While searching for information on making goat cheese I stumbled onto this cheese making class. What a wonderful find. I have made ricotta. It was amazingly easy and made a delicious cheesecake. I am looking forward to taking the information I learned from this class to my daughter in Uganda, East Africa. Cheese is not readily available there - although goats are numerous. It will be exciting to teach my grandchildren how to use the milk from their goats to make wonderful cheese. I recommend this class to all. Even if you don't think you would ever make cheese it was very interesting to learn how cheese is made.

Taking Merryl's cheese-making class was one of my better investments. Not only did I learn about cheese, sea-salts, goats, and chickens, but I was enchanted by her country kitchen, in the city of Webster Groves . I sampled home-made cheeses, overcame the mystique of cheese-making, and had the knowledge to start making my own: cottage cheese for the refrigerator and ricotta cheese, for tonight's lasagna. Seeing the simplicity of her cheese-press, I designed my own and have moved on to making cheddar. I especially appreciated Merryl's lists of references and of suppliers and her willingness to answer later questions. This was a fun class with long-lasting benefits.

Ever wonder how cheese is made? Let Merryl Winstein show you the WHEY! Discover cheeses that you can't even pronounce. Learn how adding yellow colorant to cheese evolved. Find out how pasteurization temperatures affect your ability to make cheese (and how the whole pasteurization process evolved in the US.) Merryl's concise instructions and fascinating stories, (and samples) make her class a unique experience. For anyone who enjoys learning about where REAL FOOD comes from, this class is for you.

Merryl is a great resource for cheese making information, supplies, advice and even raw goat's milk! She's always been very responsive to questions I've had, not to mention that she's made my life a little more "cultured" now that cheese making is a part of it!

Bob Koehler

Merryl gives you more than your money's worth in her cheesemaking class. You and a group of others will get to watch as she takes you through the steps of making several kinds of cheese (which you get to taste) and sample other cheeses as well.

I can't wait to make my own cheese. I went from the class this afternoon right to the store to buy the rest of the supplies I needed to make cheese. She has the hard to find items for purchase (as well as raw goats milk to make the best cheese) after the class, as well as a great book. You get several handouts included with the cost of the class.

Merryl answers all your questions, and is very friendly. I met some great people with similar interests.

After the class you can even visit the goats!

If anyone is interested about having a little piece of farm in the suburbs, this is the person to know! Do also take her cheese making classes - my mom and I thoroughly enjoyed the class we took and are now successfully making cheeses.

The class was great and very informative on the history, basics and specifics of cheesemaking. I especially appreciated the broad perspective of possibilities presented. She made you confidnent that you couldn't really mess up when making cheese........it will still be good and homemade. Lots of "hand-on" participation and lots of effort put into having available the cheeses at various stages so you could actually SEE and TOUCH (and taste) what to expect at each step. Met a lot of very interesting people too! Lots of exchange of ideas in the area of sustainability, etc. Very personal, creative.....I went home and made cheese that same week!!