Cheesemaking – Hard Cheese
Gary Colles, aka the “Cheese Smith” began making artisan cheese at home after eating “half his weight” in Stilton cheese in pubs across England, Ireland, and Scotland while he and his wife toured castles and gardens on vacation years ago. He has been making cheese for 16 years and, following training by noted experts in Michigan and Canada, he has been teaching cheesemaking classes for more than a decade. Gary enjoys showing students how to use common kitchen equipment to turn milk into “cheese magic.”
With his knack for making the complex simple, Gary teaches how to make hard cheese from cow’s milk, fresh or store bought. This one day class gives an introduction to making wonderful, flavorful, hard cheeses to entice your palette and impress your friends.
Students need to bring a cheese press, a cookie sheet, and a towel. Call the office for plans to make or purchase a press or download the document Cheese Press Information.
Students take home cheese in their press, recipes and sources to continue the cheese-making adventure.
Materials supplied include milk, cultures, cheese draining mesh and cheese cloth.