Graham is a very knowledgeable trainer. He knows cheesemaking, keeps the classes on track and makes it lots of fun. Day 1 was so busy, but we have very extensive notes that we can refer to after the course.
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…
