I recommend this course to anyone interested in learning how to make cheese at home. I liked in particular the emphasis on hygiene, the importance of accuracy in measuring our cultures and temperature control. We had some course pre reading and a comprehensive set of notes. Graham is very knowledgeable and has a wealth of knowledge in teach making and teaching.
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…
