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Provolone


Created in the region of Naples, Provolone is one of the most famous pasta filatas. Unequaled with the aperitif, it acquires character with time and develops a very pleasant robustness.

Category: firm cheese (pressed and cooked cheese, pasta filata, interior-ripened).

Appearance and texture: sold in huge pear shapes or in balls (Provolette) or like sausages; very thin crust of a cream to light yellow colour, often covered with wax; white to cream or straw body colour; firm and fibrous texture.

Aroma: slightly fermented milk aroma.

Taste: slightly fermented milk taste, ranging from mild to medium to sharp.

Attributes: it melts and browns at high temperatures.

Varieties: mild; medium; sharp; smoked.

How to enjoy it?: Provolone literally steals the show with cocktails. With an antipasto, it is also delicious with pickles, olives, deli meats and some wedges of melon. With time, Provolone acquires strength and becomes an excellent cheese to grate on pizza, pasta and soups.In a tasting, you will appreciate its unique qualities by enjoying it with a good red wine.


Storage: About 2 weeks if it’s mild; from 3 to 4 weeks if it’s sharp.

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Esrom Cheese




Esrom is a semi-firm cheese made from partially skim raw cow's milk. Starter and Rennet are added to the milk, then the curd is cut, stirred, drained and warmed. The cheese is place into moulds and lightly pressed. The surface is then salted and rubbed with a bacteria, then aged for 10 to 12 weeks. The cheese's rind is washed during aging.

The rind ends up thin, hard and orange, feeling almost greasy. Inside, the cheese is light-yellow and semi-firm; its texture is pliable, making it easy to slice. There are small holes throughout the cheese inside.

The cheese has a strong odour, but the taste is actually mild.

The cheese is available in different fat contents, ranging from 22.5% to 60% and in different flavours such as garlic and pepper.

Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks.

Try it melted on a slice of bread with a touch of olive oil and black pepper. Delicious!

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