Gary Colles has been making artisan cheese for 20 years. He has taught in Michigan, North Carolina, Alabama and Iowa. Gary trained at Glengarry Cheese Company in Canada and has been guided by Ricki Carol of the New England Cheese Making Company for sixteen years. He also took a short cheese course from Michigan State University and trained with Peter Dixon in Pennsylvania on Farmstead Cheese Making. Gary is always reading more on cheese making. He has over fifty books in his library on cheese and cheese making. Gary enjoys meeting and teaching people cheese making. He says he usually learns something new in each class that he teaches.