![]() ![]() Lucius Iunius Moderatus Columella, a Roman agronomist from the first half of the 1st century, born in Gadès (now Cadiz in Spain), speaks in his famous work, the treaty De re rustica, of a cheese “pressed by hand”, which is characteristic of provolone. One thing is clear, provolone was already among the cheeses known and consumed by the Ancient Romans. The two cheeses complement each other perfectly, each serving as an accompaniment to specific dishes or can be eaten alone. The sharper cheese is rather coagulated with rennet of kid or lamb. It is coagulated with calf rennet for the sweet type. Provolone is a semi-raw, string cheese made with whole cow’s milk, with fermentation acidity. Indeed, its flavor becomes more pronounced with age and its supple and creamy texture. The mild provolone has rather lactic aromas while the sharp provolone has more smoky aromas. The golden yellow crust of the provolone can be waxed. The provolone piccante (sharp provolone) is exclusively produced in Italy. Provolone is produced in South America and North America but only in its mild form.
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