CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Provolone #3
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Provolone #3 (Read 3358 times)
Chetty
Mature Cheese
Location: Utah
Posts: 170
Cheeses: 17
Default personal text
Provolone #3
«
on:
February 20, 2013, 02:42:15 AM »
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.)
Logged
Tiarella
Old Cheese
Location: Chester, MA, US
Posts: 1,748
Cheeses: 81
Default personal text
Re: Provolone #3
«
Reply #1 on:
February 20, 2013, 02:46:37 AM »
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!
Logged
Chetty
Mature Cheese
Location: Utah
Posts: 170
Cheeses: 17
Default personal text
Re: Provolone #3
«
Reply #2 on:
February 20, 2013, 02:48:12 AM »
These pictures were took right after I oiled them.
Logged
Chetty
Mature Cheese
Location: Utah
Posts: 170
Cheeses: 17
Default personal text
Re: Provolone #3
«
Reply #3 on:
February 26, 2013, 02:44:57 AM »
I cut into the big provolone. It smells and tastes great.
Logged
Tiarella
Old Cheese
Location: Chester, MA, US
Posts: 1,748
Cheeses: 81
Default personal text
Re: Provolone #3
«
Reply #4 on:
February 26, 2013, 03:12:10 AM »
That's great! You're a natural!!!
Logged
Chetty
Mature Cheese
Location: Utah
Posts: 170
Cheeses: 17
Default personal text
Re: Provolone #3
«
Reply #5 on:
February 26, 2013, 03:15:45 AM »
Thank you
Logged
CWREBEL
Guest
Re: Provolone #3
«
Reply #6 on:
February 26, 2013, 08:06:51 PM »
Impressive young man. A cheese for you!
Logged
Chetty
Mature Cheese
Location: Utah
Posts: 170
Cheeses: 17
Default personal text
Re: Provolone #3
«
Reply #7 on:
February 27, 2013, 03:28:16 AM »
Thanks
Logged
Sunshinegoat
Guest
Re: Provolone #3
«
Reply #8 on:
April 04, 2013, 05:14:32 PM »
Oh my! That looks wonderful! Provolone is my FAVORITE! I can't wait to make some...good job!
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Provolone #3