Few weeks I ago, I made a quicker maturing cheese – edam. Now the time has come to take the home made edam out of the cheese cave and give it a try.
Cheese update – first edam
Dry-aging beef, Part 2
Having proven that Dry-aging is a viable method to increase the quality of your steak, I continued to source a fattier chunk to get more taste from the meat. This time the breed I was able to get my hands on was Simmental from Lahisten kartano.