Hi, thought I’d close the loop so to speak. Finished the drying after 7 weeks and was left with a nice firm product with a very palatable, if a little mild taste, nice to eat as is and lovely when cooked.
My only negative is the quite strong taste the mould has added. The covering of Mould 600 was very thick from early on and frankly has dominated the final product. Did I use too much? I sprayed liberally with a preparation as directed in the Marianski book, I’m assuming less applied equals slower growth or less coverage? It’s detracts quite a lot from the taste and I’m retiscent about using it again.
Thoughts?