I read people are using out of date cultures by increasing the quantity but I have not been able to determine a 'rule of thumb' recommendation of quantity based on the educated guessing of experienced cheese makers. I have Geo 17, P. Candidum and Propionic Shermanii which are all out by three months, can anyone recommend how much more I could use? As I am not trying to meet any standards other than taste and texture it doesn't really matter if the results don't emulate the original just as long as they make a good cheese. The Emmental was delicious so I would like to come as close as possible with that but if I miss and it's still good that would be great. Can anyone point me in a try-this direction?