Prosciutto, Ricotta, come on pretty mama,
Montasio, Formmagio, baby why don’t we go…
There’s a whole Kokomo spoof involving Italian cheeses and meats just waiting to be written, but my inner Weird Al is not cooperating today. I’m back in it guys - cheesemaking that is. I have a confession to make though - that Camembert I worked SO hard on? Tasted like Pine Sol. Or how I imagine Pine Sol to taste. I cracked one open over Thanksgiving and it tasted like Camembert! "You are a rock star." I thought to myself. There was a slight ammoniac smell and taste to it, but that’s normal with mold-ripened cheeses, and I thought a couple hours of airing would fix it. The second came with me to a Christmas party, and probably would have taken the paint off a car had I tested it. The verdict: Overripe. Since they were a variety of odd sizes, and since I didn’t know exactly what the fresh hell I was doing, I couldn’t accurately judge the ripening times and let them go far too long. But I will try again. I think I just have to work my way up.