Hi all-
A friend of mine is a butcher apprentice and learning all sorts of charcuterie techniques. It occurred to me that he has access to all sorts of “parts”... I believe I’ve seen photos (source forgotten) of cheeses curing IN stomachs; does anyone know of recipes/instruction for this technique? Maybe it’s an unnecessarily fussy way of doing things, and maybe I’d never do it, but I’m curious to learn what it’s all about.
-Bobbie
Cheese making with actual stomachs |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|