Have fun learning professional and traditional methods for making dependably delectable, artisan cheese. Completely hands-on and hands-in. You’ll be stuffed with theory and practice. Learn more about milk and animals, starters, rennet, pH, changing curd textures, draining, pressing, salting, ripening, eating!
9am-5pm.
WE MAKE 6-7 ARTISAN CHEESES per two days. Typical selection is:
Day 1: French Tomme….Traditional Bandaged Cheddar…..Alpine cheese like Comte, Gruyere, Parmesan: high-temperature, thermophilic cheese…..Camembert/Brie or Feta.
Day 2: ….a) Washed curd cheese such as Swedish Hushallsost/Havarti/Gouda.…… b) Blue cheese or Feta,…..c) Traditional Mozzarella
We use directions from my big, red, Successful Cheesemaking® book set. You don’t have to own the book, but you will want it after using it. Buy online here. Or buy at class, $125.
You may buy the milk if you want to take cheese home.
DIRECTIONS
Note your address, email, and phone, when you order.
—Your VENMO: @mewinstein . Last four digits needed: 0196 .
—Your ZELLE: 314.378.0196
—Your PAYPAL FRIENDS & FAMILY: merrylcheese@att.net
—Your PERSONAL CHECK: email me (below) for address.
Limit of 4-6 people. Request any two days you’d like, probably I can do those dates.
Cheese Making Class in Allentown, PA 18103
CheeseMaking Workshop near Philadelphia, Lancaster, Bethlehem PA, New York, Virginia, Maryland, Boston.
2025-10-28 21.58
Have fun learning professional and traditional methods for making dependably delectable, artisan cheese. Completely hands-on and hands-in. You’ll be stuffed with theory and practice. Learn more about milk and animals, starters, rennet, pH, changing curd textures, draining, pressing, salting, ripening, eating!
9am-5pm.
WE MAKE 6-7 ARTISAN CHEESES per two days. Typical selection is:
Day 1: French Tomme….Traditional Bandaged Cheddar…..Alpine cheese like Comte, Gruyere, Parmesan: high-temperature, thermophilic cheese…..Camembert/Brie or Feta.
Day 2: ….a) Washed curd cheese such as Swedish Hushallsost/Havarti/Gouda.…… b) Blue cheese or Feta,…..c) Traditional Mozzarella
We use directions from my big, red, Successful Cheesemaking® book set. You don’t have to own the book, but you will want it after using it. Buy online here. Or buy at class, $125.
You may buy the milk if you want to take cheese home.
DIRECTIONS
Note your address, email, and phone, when you order.
—Your VENMO: @mewinstein . Last four digits needed: 0196 .
—Your ZELLE: 314.378.0196
—Your PAYPAL FRIENDS & FAMILY: merrylcheese@att.net
—Your PERSONAL CHECK: email me (below) for address.
Limit of 4-6 people. Request any two days you’d like, probably I can do those dates.
Cheese Making Class in Allentown, PA 18103
CheeseMaking Workshop near Philadelphia, Lancaster, Bethlehem PA, New York, Virginia, Maryland, Boston.
2025-10-28 21.58
