A professional course that has made me confident to make my own cheeses. Graham knows so much about making cheese and willingly shares this information. I also loved being able to take eight different cheeses. A big thank you!
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…
