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Cheese of the Month Series

in Food & Cooking

Learn to Make Monterey Jack: Live Online

$40

with Gary Colles

Calendar Aug 12, 2021 at 2 pm

Thursday, August 12, 2021
2:00 PM - 5:00 PM

Tuition: $40

August's Cheese of the Month is Monterey Jack! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Monterey Jack is truly a classic cheese. The finest for melty or creamy dishes, jack is a staple for many cult-favorite American dishes. According to the California Milk Advisory Board, monterey jack is the most popular cheese originating from the United States! 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list two - three weeks prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

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 worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  

Please register for each person attending in your household to support both the instructors and the Ely Folk School. Thank you!

Learn to Make Butter Cheese: Live Online

$40

with Gary Colles

Calendar Sep 9, 2021 at 2 pm

Thursday, September 9, 2021
2:00 PM - 5:30 PM

Tuition: $40

September's Cheese of the Month is Butter Cheese! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Butter cheese or butterkäse, is "the best cheese you've never tried," according to Bon Appetit. It's creamy, with a fat content nearing 50% which rivals triple-cream cheeses. Expand your cheese repotoire by embarking on a journey to make your own butterkäse with us! 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

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 worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  

Please register for each person attending in your household to support both the instructors and the Ely Folk School. Thank you!

Learn to Make Paneer: Live Online

$40

with Gary Colles

Calendar Oct 14, 2021 at 2 pm

Thursday, September 9, 2021
2:00 PM - 5:00 PM

Tuition: $40

October's Cheese of the Month is Paneer! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Paneer is a key ingredient in many of your favorite Indian dishes, but how much do you know about this mild cheese? Traditionally eaten fresh and cubed, although paneer has a variety of uses. Paneer is unique as you don't make it with rennet - instead you curdle an acid to make a soft and fluffy cheese. 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

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 worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  





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