Since the temperature of my fridge is quite low,
I had to dry it around 4weeks.
rinsed the blue mold off on surface with vinegar,
Sliced it and the color was great.
very rich, flavorful and the saltiness hits the spot.
I’ve followed the recipe of the book ‘Charcuterie’ by Michale Rhulman but didn’t use the pink salt and just added more percent of salt (Ravida Salt)
can’t wait to use this for pasta
by Yothatsthick
1 Comment
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