Richard Burton

Fermented at 30C (98% humidity) for 3 days, dropping to 13C (75%) over the last 3 days. I had a piece of salami skin that I mixed in dextrose solution to try to cultivate the right mold. It had been frozen and quite possibly more than once - a lot of lengthy power cuts where I live - and the suppliers don't have very strict guidance given to them. http:// So my question is: has anyone seen this type of mold before and lived to tell the tale? http://