Wonderful weekend. A very intensive course where, by the end, you’ve not only got a number of different styles of cheese to eat, but also the know how of how to make them and also a sense that your money spent was well worth it
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…
