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CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein
October 18, 2019 - October 19, 2019$185 – $345
CHICAGO CHEESEMAKING, All-Day Weekend with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book.
Chicago IL (Evanston IL 60645)
Friday & Saturday Oct 18-19, 2019, choose one day or both. Have fun getting your hands into a full array of traditional & professional cheese making methods that make your artisan cheeses ripen well and taste great. Learn about pH, salting, ripening, every secret for making your cheese taste great. Find out why your cheese didn’t work before, and even 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.
NO EXPERIENCE NEEDED – YOU’LL BE EXPERIENCED BY THE TIME YOU LEAVE
$185 per person per day.
SAVE $25: Two people one day, or one person both days, $345 total.
FRI Oct 18, 2019
• FRENCH TOMME: basic, mesophilic, pressed cheese.
….(Can be ripened with molds, or without molds as Ossau-Iraty style)
• BANDAGED BRITISH CHEDDAR: traditional, cloth-bound
SAT Oct 19, 2019
• GOUDA (washed curd cheese)
• MOZZARELLA: Stretched, traditional, (NOT quickie citric acid kind)
• BLUE CHEESE
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
host: Diane Stempel, cheese investigator.
BLOG: Planet Cheese,
blogger Janet Fletcher’s weekly cheeseletter. Sept. 5, 2018 issue
Jean Ponzi, host, KDHX 88.1 FM Radio