provolone

General Cheese making discussion

provolone

Postby jpj » Sat Feb 24, 2007 9:45 pm

sliced into one after waiting a year.
very nice and medium-strong flavour
i smoked, waxed and hung mine and so it retained some moisture
didn't use any lipase or capilase, so should be interesting to try using those cultures . . . if only i could source it?
moorlands p&p is crazy (5% plus �2)
for a teabag sized sachet :shock:
ps. sorry no photos :(

provolone: similar in production to mozzarella, a pasta filata, but brined and aged. sometimes smoked. made in various shapes and sizes, usually a lot bigger than your mozzarellas.

this one was about 3/4 kg / 1.5 lb
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Postby BlueCheese » Sat Feb 24, 2007 10:04 pm

http://glengarrycheesemaking.on.ca/coagulants.htm


How would u compare the taste to store bought? was it worth the year wait?
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Postby jpj » Sat Feb 24, 2007 10:18 pm

definitely worth the wait BlueCheese

thanks for the link, but they'll only ship within canada

going to make them in various sizes next time so i don't have to wait so long
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Postby BlueCheese » Sat Feb 24, 2007 11:54 pm

No they do ship to US.
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Postby jpj » Sun Feb 25, 2007 2:46 pm

oh yeah just saw the note at the top of the page. i just saw lipase down the page.
i'm in the uk though :(
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Postby BlueCheese » Sun Feb 25, 2007 3:02 pm

Could always ask them, might do it once ;)
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