I liked the faster pace, and it was right up my alley. The brain did start to melt a little by 2.30 on the first day, but the revision on day 2 helps a bit with that. This course is a must for the home cheesemaker looking to refine their skills to take their cheeses to the next level.
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…
