Learning how to make cheese has been a life Iong dream of mine and this course has fulfilled that dream. I liked the variety and the number of cheeses we made, the different techniques and the explanations on why things were done in a certain way. Thanks Graham
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…
