Gary Colles has been making artisan cheese for sixteen years. He and his wife live in Charlotte, Michigan. He has taught in Michigan, North Carolina, Alabama and Iowa. Gary trained at Glengarry Cheese Company in Canada and been guided by Ricki Carol of New England Cheese Making Company for sixteen years. He also took a short cheese course from Michigan State University. The last training he has had was from 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.
Current Courses Offered by Gary Colles
Can’t whey-t to take your home cheesemaking to the next level? Make your favorite cheese anytime you want. You will learn the basics of cheese making during class and then be able to replicate and experiment at home. We’ll cover milks, starters, bacteria, molds, and common household equipment for cheese…
Artisan Cheesemaking: Scandinavian Cheeses
For centuries, the hardworking goats and cows of the fjords & mountains of Scandinavia have been kept fat and happy on the lush green grasses that thrive in the long daylight hours of summer. And as any foodie will tell you: where there is an abundance of milk, there is…