You can google many sites on the net to get started making cheese. But Graham’s course brings together all the things Google does not tell you. Lots of good practical info and tips plus sufficient theoretical information to give you the confidence to get started on my home cheesemaking journey.
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…
