Umami (something around it)

  last edited: Sat, 16 Feb 2019 08:10:21 +0100  
@Marshall Sutherland
Yes, it is not really an one-family format. :-)
In Italy, at least in my region, this solution You can find on a buffet for parties. Typically the catering service breaks a half cheese form into many handy pieces.
The cheese serves as apéritif and is often combined with a glass of Prosecco. Or it serves at the end of the meal to "close the stomach" with a Grappa.

Yeah, that is a lot of cheese to be consumed! I meant to mention this to my cheese-monger last night, but I forgot.
Not everyone's taste :-)
Fish fermentation allowed the ancient Romans to store their fish surplus for long periods, in a time when there were no freezers and fishing was bound to fish migratory patterns.

Garum: Fermented Fish Sauce for the Ancient Roman Masses (2015, notechmagazine)


Garum (Wikipedia)
Fish sauce (Wikipedia)
Umami and the foods of classical antiquity (2009, The American Journal of Clinical Nutrition)
My collection about MICROBIOTA (in progress)
Garum: la salsa malagueña de la antigua Roma


Los boquerones de la bahía malagueña eran el ingrediente principal del «garum», una salsa muy apreciada como condimento por los romanos
Grazie, molto interessante. Il Guardian è sempre una ottima fonte di informazioni
Rotting Food can be Safe and Healthy

  last edited: Tue, 23 Oct 2018 10:57:02 +0200  
Fermentation is both low-tech and democratic. It can be a fundamental component of a sustainable food system

Vietnam's Low-tech Food System Takes Advantage of Decay (2017, LOW-TECH MAGAZINE)

Matjes eaten "the Dutch way"

Is fermentation really so effortless? The short answer is yes. Many recipes will call for two things: water and salt. At just a 1:50 ratio (2%) of salt to food, you can create an environment undesireable for all the bad bacteria and encourage all the good ones. Sauerkraut, kimchi, fish sauce, sriracha, and kosher dill pickles—are all made according to this principle.

  last edited: Wed, 23 Oct 2019 16:06:46 +0200  
Norwegian cuisine used to be all about fermented food, see
Stinky and nsfw :-)

In this case, I'm not sure I have the guts. :-)
I'm curious if anyone has direct experience.