Went to Cheesemaking 2 having not completed cheesemaking 1. I was concerned I would perhaps not have the skills or understanding required, however, I do cook quite a lot at home. Graham made it very easy to complete the course with his instructions and techniques. It was a fun weekend meeting some great people.
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…
