This course took my cheesemaking to another level. It was great to gain a much broader understanding of cheesemaking and how it can be adapted to all sorts of cheese. Lots of cheese and a new set of skills and information that I can now go home with and practice
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…
