I have an intro class on the 16th, and a cheddar class on the 23rd, both in Darfield. There are 2 places left in the cheddar class and 5 places left in the intro class.
We have been making farmhouse cheese for a couple of seasons now but our supplier of starters, mould spores, and suchlike is no longer in business. Are you able to suggest an alternative supplier please?