Graham is an excellent teacher. He has a vast knowledge of cheesemaking and is very good at explaining the processes. It allowed me to really understand the theory that he discussed as we made the cheese. It made me feel in control of and capable of personalising the cheesemaking. He is helpful, patient and very enthusiastic
Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?
I want to say yes because you do not want to throw them out and spend more money buying a…
