Finnochiona / Forme D'ambert / Capocollo Recipe
Make Finnochiona / Forme D'ambert / Capocollo Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Finnochiona
Forme D'Ambert
Capocollo
Method
Finnochiona
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes (about 1 inch). Place them in a large mixing bowl.
- 2
- 3
Stuff the Casings
Rinse the hog casings in cold water and soak for about 30 minutes. Stuff the mixture into the casings, ensuring there are no air pockets. Tie off the ends securely.
- 4
Cure the Sausages
Hang the sausages in a cool, dark place with good air circulation for about 3 weeks to cure.
Forme D'Ambert
- 5
- 6
Add Rennet and Buttermilk
Once the milk reaches the desired temperature, add the rennet and cultured buttermilk. Stir gently for 1 minute.
- 7
Let it Curdle
Allow the mixture to sit undisturbed for about 30 minutes until curds form.
- 8
Cut and Cook the Curds
Cut the curds into small cubes and slowly heat to 38°C (100°F) while gently stirring.
- 9
Drain and Salt
Drain the curds in a cheesecloth and sprinkle with salt and Penicillium roqueforti. Form the cheese into a wheel shape.
- 10
Age the Cheese
Place the cheese in a cool, humid environment to age for at least 4 weeks.
Capocollo
- 11
Prepare the Pork
Trim the pork neck of excess fat and sinew, and place it in a bowl.
- 12
- 13
Stuff the Casings
Rinse and soak the hog casings. Stuff the seasoned pork neck into the casings and tie off securely.
- 14
Cure the Capocollo
Hang the capocollo in a cool, dry place with good air circulation for 3-4 weeks.