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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Chetty on February 20, 2013, 02:42:15 AM
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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 (http://www.cheesemaking.com)
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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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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!
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These pictures were took right after I oiled them.
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I cut into the big provolone. It smells and tastes great.
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That's great! You're a natural!!! ;D
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Thank you
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Impressive young man. A cheese for you!
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Thanks
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Oh my! That looks wonderful! Provolone is my FAVORITE! I can't wait to make some...good job!