I have wanted to do this cheesemaking course for some time. And it was terrific, especially all the varieties and techniques we went through. It was quite busy, lots of doing, lots of explaining but all within an enjoyable environment. Plus, Graham’s experienced helpers get around to us, so we keep getting one on one instruction. What a great weekend Graham.
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…
