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Provolone cheese By Micaela Eliot & Neda Moini. History and origins Started in Southern Italy first written about by Columella Started in Southern Italy.

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Presentation on theme: "Provolone cheese By Micaela Eliot & Neda Moini. History and origins Started in Southern Italy first written about by Columella Started in Southern Italy."— Presentation transcript:

1 Provolone cheese By Micaela Eliot & Neda Moini

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

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

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

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

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

7 YUMMY RECIPES WITH PROVOLONE Philly Cheese Steak - Bobby Flay Philly Cheese Steak - Bobby Flay Stromboli - Emeril Lagasse Stromboli - Emeril Lagasse Chicken Provolone Chicken Provolone Mini Provolone Popovers Mini Provolone Popovers Turkey Provolone Pesto Sandwich Melt 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 hoagie rolls, Provolone Sauce, sauteed Mushrooms, caramelized Onions, sauteed Pepper What you need: 2 to 2 1/2 pound strip loin, Olive oil, salt and freshly ground black pepper, soft hoagie rolls, Provolone Sauce, sauteed Mushrooms, caramelized Onions, sauteed Pepper Ingredients to make Provolone Sauce: 1 tablespoon unsalted butter,1 tablespoon flour, 2 cups heated whole milk, 1 cup grated aged provolone cheese, 1/4 cup grated Parmigiano-Reggiano, 1 teaspoon salt, 1/4 teaspoon black pepper Ingredients to make Provolone Sauce: 1 tablespoon unsalted butter,1 tablespoon flour, 2 cups heated whole milk, 1 cup grated aged provolone cheese, 1/4 cup grated Parmigiano-Reggiano, 1 teaspoon salt, 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. 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:

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 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:

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 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:

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 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:

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: melt/

13 Finally…

14 bibliography robiola-taleggio.html robiola-taleggio.html robiola-taleggio.html robiola-taleggio.html


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