It's been a long while, all. I'm taking some tentative steps back into making cheese, finally got a diagnosis and figured out what's been hampering me for quite awhile. While the med news isn't too encouraging, I've been baking like crazy and have missed cheesemaking badly; it's really gratifying to see the community continues as always. Hello again guys.
I suspect it's a big no, but Pav or others, can you tell me if I've maintained an unopened culture in the freezer, how long it's effective viability and vitality is? I'd suspect it's also culture-dependent, but I've some SR3, LBC80, MGE, all with a "best by" of roughly summer, 2012.
Hope you all are well, and I hope to enjoy this community once again. Thanks all.
-A special hello to Pav. I was sorry to miss you in Madison, hope you had a good time and hope our paths do cross sometime in life.