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Provolone cheese

Provolone cheese. By Micaela Eliot & Neda Moini. History and origins. Started in Southern Italy → first written about by Columella Throughout 1500’s became more popular and shipped to other parts of Europe Now popular in Wisconsin & Michigan

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Provolone cheese

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  1. Provolone cheese By Micaela Eliot & Neda Moini

  2. History and origins • Started in Southern Italy → first written about by Columella • Throughout 1500’s became more popular and shipped to other parts of Europe • Now popular in Wisconsin & Michigan • Provolone originates from italian word “Provla” → means large • Closely related to Mozzarella, has a sharper taste

  3. How is it produced? • Italian style weighs 6-9 pounds, U.S. weighs 14 pounds • 45 % moisture level compared to Mozzarella’s 52%+ • After whey is drained the curd is stretched into thin, fibrous pieces • Malleability helps creating different shapes • Most popularly hung up “salami style” • Two types of Provolone: Dolce & Picante • Dolce = made from calf rennet, sweeter taste, aged for 3 months • Picante = made from goat and lamb rennet, sharper taste, aged for a year

  4. MEANS OF PRODUCTION • Most important production site of Provolone: Italy • Also Produced in the United States= Michigan and Wisconsin • Different shapes of Provolone (depending on region) • In US, production is more commercial based. (Giant manufacturers) • Italy: Home of the Original Provolone. Less Commercial Based!!

  5. REGIONAL IMPLICATIONs • Provolone made/served different around the world • Original Birthplace: Italy • Italy: has a long sausage shape or pear shaped • South America, Provolone is grilled for smokiness and sweetness • US Manufacturers produce Provolone - Does not travel across the seas. Paler and sweeter • Why Wisconsin and Michigan? 12,000 dairy farms & 1.3 Million Cows - JUST WISCONSIN ALONE!

  6. What’s the best way to use provolone?! • Can be used in different ways/styles • Depends on regions/geographic location • Goes great in sandwiches or with Turkey or Chicken (In the United States) • Great chefs (such as Bobby Flay or Emeril Lagasse) like using Provolone Cheese!

  7. YUMMY RECIPES WITH PROVOLONE • Philly Cheese Steak - Bobby Flay • Stromboli - Emeril Lagasse • ChickenProvolone • Mini Provolone Popovers • Turkey Provolone Pesto Sandwich Melt

  8. Philly Cheese Steak • What you need: 2 to 2 1/2 pound strip loin, Olive oil, salt and freshly ground black pepper, soft hoagierolls, Provolone Sauce, sauteedMushrooms, caramelized Onions, sauteed Pepper • Ingredients to make Provolone Sauce:1 tablespoon unsalted butter,1 tablespoonflour, 2 cups heated whole milk,1 cup grated aged provolone cheese, 1/4 cup grated Parmigiano-Reggiano, 1 teaspoonsalt, 1/4 teaspoon black pepper • Directions for Provolone Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Rest of the recipe can be found here: http://www.foodnetwork.com/recipes/bobby-flay/philly-cheese-steak-recipe/index.html

  9. Stromboli • What you need: basic Pizza Dough, 1/2 pound hot Italian sausage,, 1 cup sliced yellow onions, 1/2 cup thinly sliced red bell peppers, 1/2 cup thinly sliced green bell peppers, 2 tablespoons thinly sliced seeded and stemmed jalapenos, 2 tablespoons minced garlic, 1 teaspoon Italian seasoning, 1/2 pound sliced ham, 1/4 pound thinly sliced pepperoni or salami, 1/2 cup sliced black olives, 2 cups grated provolone, 2 cups grated mozzarella, 1 large egg, 1 cup finely grated Parmesan Rest of the recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/stromboli-recipe/index.html

  10. Chicken provolone • What you need: 8 skinless boneless Chicken breast halves, 4 slices Provolone cheese, 2 cans of condensed cream of chicken soup, 10 ¾ fluid ounces of white wine, ¼ cup melted butter, 16 ounce package of herb seasoned stuffing mix Rest of the recipe can be found here: http://allrecipes.com/recipe/chicken-provolone/

  11. Mini provolone popovers • What you need: 1 cup whole milk, 2 large eggs, 1 cup flour, 2 tablespoons melted unsalted butter, ½ teaspoon salt, 1/8 teaspoon black pepper, 1/3 cup finely chopped Provolone, 2 tablespoons grated parmesan, 1 ½ tablespoons chopped chives Rest of the recipe can be found here: http://www.epicurious.com/recipes/food/views/Mini-Provolone-Popovers-354996

  12. TURKEY PROVOLONE PESTO SANDWICH MELT • What you need: 5 square sandwich rolls ( Torta or Cabaccia rolls), ½ Cup Pesto, 1/3 Cup Mayonnaise, 1 Pound sliced Turkey Breast, 1 large tomato, ½ red onion, 5 slices Provolone Cheese Rest of the recipe can be found here: http://jamiecooksitup.net/2012/07/costco-turkey-provolone-pesto-sandwich-melt/

  13. Finally…

  14. bibliography • http://www.yourguidetoitaly.com/pecorino-ricotta-robiola-taleggio.html • http://www.ifood.tv/network/provolone • http://www.cheesemaking.com/Provolone.html

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