I have attended course 1 and made several different types of cheese at home. This helped me pick up even more information this time around. I have mastered the basics and now I have another layer of detail to master. Can’t wait
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…
