www.sausagemaking.org

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
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

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


How would u compare the taste to store bought? was it worth the year wait?

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

No they do ship to US.

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

Could always ask them, might do it once