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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

Title: Provolone #3
Post by: Chetty 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 (http://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.)
Title: Re: Provolone #3
Post by: Tiarella 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!
Title: Re: Provolone #3
Post by: Chetty on February 20, 2013, 02:48:12 AM
These pictures were took right after I oiled them. 
Title: Re: Provolone #3
Post by: Chetty on February 26, 2013, 02:44:57 AM
I cut into the big provolone.  It smells and tastes great. 
Title: Re: Provolone #3
Post by: Tiarella on February 26, 2013, 03:12:10 AM
That's great!  You're a natural!!! ;D
Title: Re: Provolone #3
Post by: Chetty on February 26, 2013, 03:15:45 AM
Thank you
Title: Re: Provolone #3
Post by: CWREBEL on February 26, 2013, 08:06:51 PM
Impressive young man. A cheese for you!
Title: Re: Provolone #3
Post by: Chetty on February 27, 2013, 03:28:16 AM
Thanks
Title: Re: Provolone #3
Post by: Sunshinegoat 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!
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