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COMPLETE, ALL-DAY, CHEESE WEEKEND St. Louis MO
November 2 - November 3$185 – $345
WEEKLY CHEESEMAKING CLASSES with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book.
St. Louis, Missouri 63143
Nov 2-3, 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.
Sat Nov 2, 2019 – all day
• COMTE/GRUYERE: High-temperature, thermophilic cheese of French Alps
• MORBIER: pungent, washed-curd, cheese, with ash line in the middle
••The WHOLE GAMUT CHEESEMAKING
Sun Nov 3, 2019 – all day
• FRENCH TOMME: Basic, mesophilic, pressed cheese
• FETA, BLUE & BRIE: 3 cheeses from one pot
• MOZZARELLA: Stretched, traditional method
http://heritageradionetwork.org/podcast/successful-cheesemaking/Cutting the Curd Radio Podcast
Episode 353, Oct. 1, 2018
host: Diane Stempel, cheese investigator.
READ BLOG: Planet Cheese,
blogger Janet Fletcher’s weekly cheeseletter. Sept. 5, 2018 issue
Jean Ponzi, host, KDHX 88.1 FM Radio