Filter by Subcategory
Food & Cooking
Milk to Cheese
with Gary Colles
Milk to Cheese
Three Day Class:Thursday, June 28, 2018 9:00 AM- 4:00 PMFriday, June 29, 2018 9:00 AM- 4:00 PMSaturday, June 30, 2018 9:00 AM- 4:00 PM
Tuition: $180 Materials: $12
Make artisan cheese or invent your own cheese! You will learn about milks, starters, bacteria, molds, and common household equipment for cheese making that you already have in your kitchen. You will be making at least six cheeses. The first day will be Lemon cheese and Feta cheese. On Day Two you will be making Mozzarella and Ely Cheddar or cream cheese. Then Day Three, we will be making fresh cheese curds and Caerphilly (a Welsh cheddar cheese). The hard cheese will need to finished at home. You will learn the basics of cheese making in class and then will be able to make cheese at home anytime you like.
Bring your cheese press if you have one. If you want to buy one, contact Gary ahead of time, and he 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 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. Gary enjoys meeting new students and teaching cheese making. He says, "Once people learn the basics, they can make any cheese. I like encouraging my students to invent new cheeses."