provolone

[jpj]

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

[BlueCheese]

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


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

[jpj]

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

[BlueCheese]

No they do ship to US.

[jpj]

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

[BlueCheese]

Could always ask them, might do it once