We have done the cheese 1 course 12 months ago. This course was probably more challenging with the variations of the cheeses we made but still very enjoyable. But it refreshed a lot of what we learnt earlier. Looking forward to mastering these cheeses in the next few weeks. Thanks very much Graham and Stephen, a lot of fun
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…
