I really enjoyed this course. Graham has unbelievable knowledge about cheese. We made so many different types of cheese and used different techniques. The course exceeded our expectations and I would certainly recommend it and I can’t wait to get to course 2. Thank you
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…
