Loved what we did this weekend; we made so many cheeses. Graham and his team covered a lot of information, and it was well supported with written notes to refer to later. We made lots of cheeses, and this course has inspired me to now have a go at home.
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…
