This is the most intensive course I can remember being involved with, But I liked Graham’s manner, the helpers, the way the course evolved over two days as our skill level increased. It covers a wide range of cheeses and the methods to make those cheeses. It is an excellent grounding if you want to make cheese at home.
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…
