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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: bdasko on October 24, 2008, 06:32:22 PM

Title: Bethany's hard cheese # 1 - Provolone
Post by: bdasko on October 24, 2008, 06:32:22 PM

Hey folks!  Well we cut into my first hard cheese yesterday and I blogged it and I thought I'd post it here :)  I don't think I can cut and paste the whole thing to include the pictures so I'll just post links. 

First post, when I made the cheese
http://uncledutchfarms.blogspot.com/2008/10/current-projects.html (http://uncledutchfarms.blogspot.com/2008/10/current-projects.html)

And the "verdict" post from this morning.
http://uncledutchfarms.blogspot.com/2008/10/cheese-update.html (http://uncledutchfarms.blogspot.com/2008/10/cheese-update.html)


This cheese was really good... my husband is about 100 times more excited about my new hobby than he was a few days ago lol.  He's the cheese lover in the house, I think he was a bit skeptical but I made a believer out of him!  :)

I'll post the recipe I used and the process later when I get home.  Obviously I'm not sure if I could even call it a provolone but that's what I started out to make... lol.  It was way harder and drier than any provolone I ever had, and much sharper flavor.

Title: Re: Bethany's hard cheese # 1 - Provolone
Post by: Tea on October 27, 2008, 08:29:40 PM

Good morning Bethany, and I have to agree with your provolone assessment.  I also noted in another post here the same thing.  The only provolone that I had bought, was soft, milky, whey still coming out, and almost flavourless.  Where as mine that I had aged for (I forget off hand, but it was at least one month) has a semihard rind, and was quite flavoursome.
You can check out my finding in the recipe exchange section.  It's in the mozz recipe thread.

Title: Re: Bethany's hard cheese # 1 - Provolone
Post by: bdasko on October 28, 2008, 10:22:50 PM

Quote from: Tea on October 27, 2008, 08:29:40 PM

Good morning Bethany, and I have to agree with your provolone assessment.  I also noted in another post here the same thing.  The only provolone that I had bought, was soft, milky, whey still coming out, and almost flavourless.  Where as mine that I had aged for (I forget off hand, but it was at least one month) has a semihard rind, and was quite flavoursome.
You can check out my finding in the recipe exchange section.  It's in the mozz recipe thread.

yes actually it was your post that made me think to make it :)  I've bought provolone at the deli at the local grocery store, nothing super high quality but it was nowhere near as hard or as dry as mine, nor did it have nearly as much flavor.  My hubby much prefers mine :)