For the home cheesemaker, aging cheese is an important part of the process. Unfortunately, it is often one that is glossed over in recipes. When you’re just starting out, this part of cheesemaking can be intimidating. It doesn’t have to be, though! These are three things I wish I had known about aging cheese when […]
Guanciale is dry-cured pork jowl, also known as “jowl bacon.” Though hard to come by in stores, the good news is that this cut of meat is easy to prepare. It just takes a little time, the right temperature, and the right humidity.