Author Topic: Provolone #3  (Read 988 times)

Offline Chetty

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Provolone #3
« on: February 19, 2013, 08:42:15 PM »
Here is some pictures of my provolone that is aging (I couldn't wait to tast it, needless to say one of them it gone already). 

I used the recipe from
www.cheesemaking.com
..
I changed the recipe a little by accident,  My vat goes to a max of 105 degress in the middle of winter.  So instead of cooking it @ 114 degrees I cooked it at 105.  It still tastes good though.  (My press doubles as a press and a provolone hanger.)


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Offline Tiarella

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Re: Provolone #3
« Reply #1 on: February 19, 2013, 08:46:37 PM »
Those look amazing!  They look shiny....are they wet? wrapped in something or oiled?  I've never made provolone yet.  I might have to try it!

Offline Chetty

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Re: Provolone #3
« Reply #2 on: February 19, 2013, 08:48:12 PM »
These pictures were took right after I oiled them. 

Offline Chetty

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Re: Provolone #3
« Reply #3 on: February 25, 2013, 08:44:57 PM »
I cut into the big provolone.  It smells and tastes great. 

Offline Tiarella

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Re: Provolone #3
« Reply #4 on: February 25, 2013, 09:12:10 PM »
That's great!  You're a natural!!! ;D


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Offline Chetty

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Re: Provolone #3
« Reply #5 on: February 25, 2013, 09:15:45 PM »
Thank you

Offline CWREBEL

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Re: Provolone #3
« Reply #6 on: February 26, 2013, 02:06:51 PM »
Impressive young man. A cheese for you!
-Chris

Offline Chetty

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Re: Provolone #3
« Reply #7 on: February 26, 2013, 09:28:16 PM »
Thanks

Offline Sunshinegoat

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Re: Provolone #3
« Reply #8 on: April 04, 2013, 12:14:32 PM »
Oh my! That looks wonderful! Provolone is my FAVORITE! I can't wait to make some...good job!