Provolone #3

[Chetty]

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.)

[Tiarella]

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!

[Chetty]

These pictures were took right after I oiled them. 

[Chetty]

I cut into the big provolone.  It smells and tastes great. 

[Tiarella]

That's great!  You're a natural!!! ;D

[Chetty]

Thank you

[CWREBEL]

Impressive young man. A cheese for you!

[Chetty]

Thanks

[Sunshinegoat]

Oh my! That looks wonderful! Provolone is my FAVORITE! I can't wait to make some...good job!