Learn to make cheese in Hermann, MO, April 21-22 from 9 am to 5 pm (choose both days or one) with Merryl Winstein, Cheesemaker from St. Louis, MO. A complete array of traditional and professional methods will be taught using both cow and goat milk. You'll leave the workshop to go home ready to make all your favorites. Hermann is an hour east of Columbia, MO.
Saturday April 21 - Traditional cheddar, swiss/alpine, brie/camembert, soft spreadable chevre, & ricotta
Sunday April 22 - Blue, gouda, traditional mozzarella (not the quickie citric acid type), & ricotta
You will learn about correct curd textures, acid development, and moisture, observing with all your senses so you can create great tasting cheese that stores well. Everything supplied for class itself; other supplies available at class.
Be sure to bring your own lunch since there will be very little time to go out to eat lunch.
Merryl Winstein has raised dairy goats in her back yard in Webster Groves, MO for 19 years, and sells raw goat milk, which is legal in Missouri (see article in Missouri Life Magazine, Feb/March 2012 issue, page 58).
The cost of the workshop is $145 per person per day or $280 for two registrations. You can choose one or both days to attend. Pre-registration is required. Register online, or by phone at 314-968-2596