(to Austr, Europe, UK, Asia, S. Asia, Pacific, S. Africa): SUCCESSFUL CHEESEMAKING ® BOOK, two-volume set, by Merryl Winstein.....$125 book set, +$85 postage
SUCCESSFUL CHEESEMAKING ® is an in-depth yet easy-to-read textbook, that walks you step-by-step through the traditional and professional methods for making every major family of cheese. Covers milk care and cooling; safety; starter cultures, rennet, acidity & pH, moisture levels & salting; 15 different ways to ripen cheese naturally without wax or vac-pac; recognizing and repairing mistakes; and much MUCH more.630 pages, 800 photos.
The how and why of every step is explained, including how to vary each step for the results you want. Answers more questions than you ever knew you had! More info on the book is in my Blog.
INCLUDES: 630 pages; 800 detailed, black & white, step-by-step photos; 30-page Index; Glossary; Frequently Asked Questions; Further Reading; Suppliers List; and the handiest Record-Keeping Charts found anywhere.
SUCCESSFUL CHEESEMAKING ® is the culmination of 8 years of study and travelin the USA and Europe. Merryl also raised dairy goats for 22 years in suburban St. Louis, Missouri, USA, and taught thousands of people the skills of making high-quality artisan cheese right there. Now she lives and gives cheese making classes in Allentown Pennsylvania, near Philadelphia, Lancaster, and New York, and online.
Online, private tutorial available, and mail me anytime with your cheesemaking questions.
SUCCESSFUL CHEESEMAKING ® book, 2-volume set
ISBN 978-0-9985959-5-5
Send to AUSTRALIA, EUROPE, UK, SOUTH AFRICA, ASIA, CHINA, SOUTH ASIA, $125 + $85 postage = $210 USD
PAY ONLY $200, SAVE $10, BUY ON YOUR OWN PAYPAL ACCOUNT.
1) Log on to YOUR paypal account.
2) Scroll down to “pay known person, friends and family.”
3) Pay to merrylcheese@att.net
If computer ordering isn’t working, message or email me (see home page).
Thanks for ordering directly from me, the author! I appreciate it. Merryl Winstein
2025-05-23 20.10
SUCCESSFUL CHEESEMAKING ® is an in-depth yet easy-to-read textbook, that walks you step-by-step through the traditional and professional methods for making every major family of cheese. Covers milk care and cooling; safety; starter cultures, rennet, acidity & pH, moisture levels & salting; 15 different ways to ripen cheese naturally without wax or vac-pac; recognizing and repairing mistakes; and much MUCH more.630 pages, 800 photos.
The how and why of every step is explained, including how to vary each step for the results you want. Answers more questions than you ever knew you had! More info on the book is in my Blog.
INCLUDES: 630 pages; 800 detailed, black & white, step-by-step photos; 30-page Index; Glossary; Frequently Asked Questions; Further Reading; Suppliers List; and the handiest Record-Keeping Charts found anywhere.
SUCCESSFUL CHEESEMAKING ® is the culmination of 8 years of study and travelin the USA and Europe. Merryl also raised dairy goats for 22 years in suburban St. Louis, Missouri, USA, and taught thousands of people the skills of making high-quality artisan cheese right there. Now she lives and gives cheese making classes in Allentown Pennsylvania, near Philadelphia, Lancaster, and New York, and online.
Online, private tutorial available, and mail me anytime with your cheesemaking questions.
SUCCESSFUL CHEESEMAKING ® book, 2-volume set
ISBN 978-0-9985959-5-5
Send to AUSTRALIA, EUROPE, UK, SOUTH AFRICA, ASIA, CHINA, SOUTH ASIA, $125 + $85 postage = $210 USD
PAY ONLY $200, SAVE $10, BUY ON YOUR OWN PAYPAL ACCOUNT.
1) Log on to YOUR paypal account.
2) Scroll down to “pay known person, friends and family.”
3) Pay to merrylcheese@att.net
If computer ordering isn’t working, message or email me (see home page).
Thanks for ordering directly from me, the author! I appreciate it. Merryl Winstein
2025-05-23 20.10
SUCCESSFUL CHEESEMAKING ® is an in-depth yet easy-to-read textbook, that walks you step-by-step through the traditional and professional methods for making every major family of cheese. Covers milk care and cooling; safety; starter cultures, rennet, acidity & pH, moisture levels & salting; 15 different ways to ripen cheese naturally without wax or vac-pac; recognizing and repairing mistakes; and much MUCH more.630 pages, 800 photos.
The how and why of every step is explained, including how to vary each step for the results you want. Answers more questions than you ever knew you had! More info on the book is in my Blog.
INCLUDES: 630 pages; 800 detailed, black & white, step-by-step photos; 30-page Index; Glossary; Frequently Asked Questions; Further Reading; Suppliers List; and the handiest Record-Keeping Charts found anywhere.
SUCCESSFUL CHEESEMAKING ® is the culmination of 8 years of study and travelin the USA and Europe. Merryl also raised dairy goats for 22 years in suburban St. Louis, Missouri, USA, and taught thousands of people the skills of making high-quality artisan cheese right there. Now she lives and gives cheese making classes in Allentown Pennsylvania, near Philadelphia, Lancaster, and New York, and online.
Online, private tutorial available, and mail me anytime with your cheesemaking questions.
SUCCESSFUL CHEESEMAKING ® book, 2-volume set
ISBN 978-0-9985959-5-5
Send to AUSTRALIA, EUROPE, UK, SOUTH AFRICA, ASIA, CHINA, SOUTH ASIA, $125 + $85 postage = $210 USD
PAY ONLY $200, SAVE $10, BUY ON YOUR OWN PAYPAL ACCOUNT.
1) Log on to YOUR paypal account.
2) Scroll down to “pay known person, friends and family.”
3) Pay to merrylcheese@att.net
If computer ordering isn’t working, message or email me (see home page).
Thanks for ordering directly from me, the author! I appreciate it. Merryl Winstein
2025-05-23 20.10