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Milk to Cheese
with Gary Colles
Milk to Cheese
Three Day Class:
Thursday June 28, 2018, 9:00 AM- 4:00 PM
Friday June 29, 2018, 9:00 AM- 4:00 PM
Saturday June 30, 2018, 9:00 AM- 4:00 PM
Tuition: $180 Matrials: 12
Make artisan cheese or invent you own cheese as you learn the basics. The class covers milks, starters, bacteria, molds, and common household equipment for cheese making that you already have in your kitchen. You will learn the basics of cheese making in class and then be able to make cheese at home anytime you like. You will be making at least 6 cheeses. The first day will be Lemon cheese and Feta cheese. Day 2 you will be making Mozzarella and Ely Cheddar or cream cheese. Then day 3 we will be making fresh cheese curds and Caerphilly (a Welsh cheddar cheese). The hard cheese will need to finished at home.Bring your cheese press if you have one. If you want to buy one call me, and I will tell you about the different types or presses.
About the Instructor: Gary Colles has been making artisan cheese for nineteen years. Beginning with teaching in Michigan where he and his wife live, He has added North Carolina, Alabama, Iowa, Florida and Minnesota. He has had training from Glengarry Cheese Company in Canada. Guided by Ricki Carol of New England Cheese Making Company for fifteen years. Took a short cheese course from Michigan State University. The last training was from Peter Dixon in Pennsylvania on Farmstead Cheese Making. He is always reading more on cheese making, and my reference library now has fifty books on cheese. Enjoys meeting and teaching people cheese making. Once they learn the basics they can make any cheese. I like getting my students to even invent new cheeses. Each class a fun experience meeting new students.