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GREEK CHEESEMAKING, Day after Thanksgiving, St. Louis MO
November 29$185 – $345
GREEK CHEESEMAKING, Day after Thanksgiving, with Merryl Winstein, author of the SUCCESSFUL CHEESEMAKING® book.
St. Louis, Missouri 63143
Nov 29, 2019. 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, $345 total.
Sat Nov 2, 2019 – all day
• KEFALOTYRI: Flavorful, thermophilic pressed cheese w/ clean, salted rind
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