3% salt, 0.25% pp2, oregano, peppercorn, and garlic, inoculated with a piece of moldy parmigiano reggiano.
The aroma is very pleasant, it has a certain funk that is absolutely lovely. I think the multi-culture that was living on the cheese definitely helped create the smell, and even though I had to wipe off any green blooms every few days, it was definitely worth it.
Taste wise, it is delicious! I could taste the garlic and peppercorn right off the bat, the oregano isn’t as forward but it helps support the other aromatics. A slight funk is present, but is mild compared to its perfume.
by PhatHairyMan
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