I attended a dinner party a couple of weekends ago and before dinner the hostess served a beautiful charcuterie platter. The highlight of the platter for me was a rich, creamy, ricotta cheese. As it turns out, my host made the cheese and it’s easier than you think.
I’m sure many of my friends thing I’m crazy when I start talking about hanging cuts of meat in an outdoor shed.
But this is nothing new, people have been creating tasty cured meats this way for hundreds of years. Continue reading