Parmesan - developing it's rind after brining. We'll get to taste it in only 11 months!
Lacto-fermented beets. Mmmm...fizzy veggies...
Summer in the Fingerlakes....
14 years ago
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Catching up!15 years ago
4 comments:
I'm working on a sourdough starter, speaking of science experiments in the kitchen!
your parmesan looks great! my own cheesemaking efforts were disasterous.
sorry...disastrous. i didn't think that looked right :) terrible speller, i am.
I know you have not dropped off the face of the earth...we NEED updates! The cheese looks good...mmmm.
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