Friday, February 12, 202110:00 AM – 12:00 PM
Come learn how to make feta cheese with master cheesemaker Gary Colles. Feta (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses.
If neither you nor a neighbor are raising goats, you might be able to find goat milk at your local food co-op, but if not, you can modify the recipe using cow’s milk and lipase for a “goaty” flavor. Everything else you need to make cheese is already in your kitchen.
You will receive the recipe and the supplies list when you register. The Zoom link will be sent out to you a couple days before your class.
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.” So, come be inventive!
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.
You will need a reliable internet connection to access the online class with a computer, laptop, or tablet, or you can call in on a phone. Please register for each person attending in your household to support both the instructors and the Ely Folk School. Thank you!