For the last seven years, Winstein has been sharing that knowledge with others. At first she gave classes only occasionally, but interest has grown in home cheesemaking. “Homemade craft cheese is where craft beer was 20 years ago,” says Steve Shapson, founder of TheCheeseMaker.com, one of many websites offering cheesemaking supplies and information. “Home cheesemaking is where all the creativity and inspiration is happening.” Winstein now offers classes “every few weeks” in the St. Louis area and elsewhere – she’s even given cheesemaking classes in Wisconsin!

I sampled three of Winstein’s cheeses: a mild, creamy blue, a Lorraine-type Swiss, and a Swiss Gruyère. All were delicious, although the Gruyère was substantially milder than the original, because it hadn’t aged as long. “Oh, it’ll get more intense,” Winstein laughed. “If it lasts that long!” Participants in Winstein’s Springfield class will learn to make Chèvre, Feta, Cheddar, Yoghurt, and Mozzarella/Scamorza. That’s a lot of cheeses in a single day, but Winstein strongly feels that students can learn the essential techniques of cheesemaking in a day. “I try to cover as many methods as possible,” she says. “Why should they keep coming back day

after day, when they can learn it all in a day? They can use the methods I teach and apply them to recipes in books. And they can always call me and ask questions as they begin making cheeses on their own.”

The Springfield class will start at 9 a.m.

and last until approximately 4 p.m. The cost is $135 per person; $260 for two.

Winstein provides all supplies for the class, but participants should bring a bag lunch to be eaten during a lull in the cheesemaking process. Visit her website, www.cheesemakingclass.com for more information. E-mail Winstein at [email protected] or call 314-968-2596 for details about the Springfield class or to register.

Next week: 9/11/10, part II: Springfield’s first Oyster and Beer Fest and the annual Hope School Celebrity Chef Benefit.

Contact Julianne Glatz at [email protected].