Graham along with Pam and Jen showed us all of the ins and outs of basic cheesemaking at a very busy weekend. I would recommend this course to anyone interested in discovering this almost lost art. I now feel well equipped to go home and make my own cheeses. I now have a new hobby.
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…
