Here's my "baby" at almost 3lbs, fresh from it's brine bath. I set it next to a Courtland apple for scale. It is six inches across and quite firm after 8hrs in brine. I did let it sit at room temperature to dry for 12hrs before putting it in the wine refrigerator at 50 degF in an ageing container.
The recipe says that as it ages, it will begin to bulge, making the side more rounded. I will also soften. That should be fun to watch it trasform. In a week, I have to wash it with a brine and bacteria solution so the rind begins to turn orange from the mold.
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