This course demystified a lot of things I thought about cheesemaking. It has gone a long way toward helping me improve and troubleshoot my cheesemaking at home. Graham is an amazing teacher, and his team is all so knowledgeable.
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…
