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August 14, 2016 at 2:13 am
#10522
Member
I would avoid mixing cheese into dry fermented sausage. Cheese can introduce different micro flora into the sausage that may not be compatible. I have seen some French saucisson sec dry sausage that used Roquefort cheese, but I don’t know the technique they used.
Here is a link to a typical French dry sausage product, it says they use 3% Roquefort cheese.
https://www.lafabriqueapero.com/fr/achat-en-ligne-saucissons-secs-meilleur-prix/18-saucisson-pur-porc-au-roquefort-180-g.html