I enjoyed pretty much the whole course. I especially enjoyed seeing the previous participants come back to help us out and we all had a great cohesion within the class. Makes you realise that it’s possible to make all these cheeses yourself, from scratch.
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…
