Questions on Provolone

[Jama]

Jim has decided he really likes Provolone. So I thought I would attempt to makes a goats milk version of it.



Do you think the Farmhouse cheese culture would add to it?

Or do you think that I should try to do my normal mozzarella and age it 2-3 months and see what happens? I know will not be the same as cow's milk cheese or what he has been buying. But going to give it a whirl.



A bit of info I gathered up on Provolone -

"Provolone, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged 2-3 three months, and is a semisoft, mild, smooth table cheese. Piccante is aged 6-12 months and has a stronger flavor."



I won't be adding the smoke flavor or aging it 6-12 months.

[rgiles]

Welp, this inspired me to add another recipe. Eventually I think I'll make a sub group or something with cheese recipes. But for now, I'll use sticky topics .



I would think you'd need a thermophilic starter for aging the cheese on, unlike mozarella, btw. But I'm not certain.
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FoxDog Farm

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[Jama]

Thanks