The course is ideal for anyone that done some cheesemaking at home and would like to consolidate their cheesemaking repertoire. The hands on techniques for many cheese are different and are well supported by technical information.
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…
