I really enjoyed being able to make various cheeses under guidance from Graham and his staff. A big emphasis on sanitation (simple but effective) before we started was great. We made Cheddar Brie, Persian Feta, Fresh Mozzarella, plus a few more. An amazing two days and lots 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…
