Sardinian pecorino front left rest clockwise different salted ricotta ,one rogue brie then a goats cheese front right.It all comes direct to store from Italy no middleman,pretty fairly priced. Over hickory & maple.
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ricotta salata/pecorino mix.
- Thread starter moikel
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OK done just letting it cool.Man I love my AMZPS.Pulled pecorino bit earlier getting a bit soft.Left the rest to go 3-4 hours.Not confident about the brie but it was an afterthought anyway.The salted ricotta turns out really well
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