I would highly recommend this course to anyone out there interested in cheese. Learn the ancient art of cheesemaking. It’s really busy and you learn so much. Great price and great variety of cheese made and the interaction with other course attendees was great. Also enjoyed talking with your guest speaker (Pam) who has been out there making cheese
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…
