Cheese

[pasty]

NSC is only an outlet for comment, news, opinion, games, drivel and the promotion of exotic cheeses.

Came across a new Italian cheese yesterday that I'd never even heard of let alone tasted. Very nice it was too.....

PROVOLONE: [proh-voh-LOH-nee]

This southern Italian cow's milk-cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2 to 3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is packaged in various sizes from little pear-shaped packages to giant sausage-shaped 200-pounders. Provolone is also now manufactured in the United States.

 

[CHAPPERS]

I had the Gorgonzola Piccante from Sainsburys' Taste the Difference range the other day, it was blody excellent it was. Really creamy but also had a nice sharp tang to it that I come to expect from a decent soft blue cheese. Highly recommend it.

 

[Meade's Ball]

I had the Gorgonzola Piccante from Sainsburys' Taste the Difference range the other day, it was blody excellent it was. Really creamy but also had a nice sharp tang to it that I come to expect from a decent soft blue cheese. Highly recommend it.

Payday?

 

[bhaexpress]

I'm not totally sure but isn't Provolone used in Tirumisu ?

 

[CHAPPERS]

Payday?

No, Mummy's house.

 

[Easy 10]

I'm not totally sure but isn't Provolone used in Tirumisu ?

Yes. And I hear its widely used in Budapest as well.

 

[Adams score 0]

MMMmmmm CHEESE.

 

[bhaexpress]

I'm not totally sure but isn't Provolone used in Tirumisu ?

Doh ! It's Muscapony isn't it ?

 

[Bwian]

Doh ! It's Muscapony isn't it ?

Is that anything like Shanks's Pony?

or is this what you had in mind?

 

[JJ McClure]

Tiramisu
Preparation time: 30 minutes, plus 2½ hours chilling

Serves 4

Ingredients
Coffee Sauce: 250ml milk
4 egg yolks
150g caster sugar
1 double espresso or 60ml very strong coffee

Mascarpone cream:
2 egg yolks
100g caster sugar
250g mascarpone
150ml double cream, whipped

To Assemble:
6 discs bought sponge cake , 7cm wide and 1cm deep
12 sponge biscuits
Cocoa powder

Instructions
Put the milk in a pan and bring to the boil. Take off the heat and set aside. Beat the yolks and sugar together and add half of the hot milk. Whisk until smooth, then add the rest of the milk. Pour the mixture back into the pan and simmer gently for 8 minutes (don't boil the mixture or the eggs will curdle). Stir the mixture with a wooden spoon while it is simmering. Take off the heat and stir in the coffee. Leave to cool.

For the mascarpone cream, mix the yolks with the sugar, then fold in the mascarpone very slowly, followed by the whipped cream. To assemble, place each sponge disc in the base of a cappuccino cup or ramekin. Pour a tablespoon of coffee sauce over each sponge disc. Place a tablespoon of the mascarpone cream on top.

Place the sponge biscuits in a bowl and cover with half of the remaining coffee sauce mixture. Leave for 1 minute.

For each portion, break 2 sponge fingers in half and place on top of the mascarpone cream. Spoon another tablespoon of coffee sauce on top. Finish with a layer of mascarpone cream. Refrigerate for 2 hours, removing 30 minutes before serving.

Serve the tiramisu drizzled with extra coffee sauce or lightly dusted

 

[Barnet Seagull]

Ah finally, this is the first thread I've felt compelled to add to today.

Provolone is bloody lovely stuff, really nice cheese.

Tiramisu is also good, except the recipe above doesn't contain alcohol. That's wrong.

 

[CHAPPERS]

I scan't remember the name of it but you can buy a Sheeps cheese from Middle Farm that MELTS and room temperature, it's AMAZING.

 

[Dave the OAP]

M&S Creamy Brie.....

mmmmmmmmmm

 

[bhaexpress]

Ah finally, this is the first thread I've felt compelled to add to today.

Provolone is bloody lovely stuff, really nice cheese.

Tiramisu is also good, except the recipe above doesn't contain alcohol. That's wrong.

yes, it should have rum shouldn't it ?

 

[Barnet Seagull]

yes, it should have rum shouldn't it ?

More common nowadays to have some sort of coffee like liqueur in, baileys, tia-maria or khalua would do.

 

[Lord Bracknell]

I scan't remember the name of it but you can buy a Sheeps cheese from Middle Farm that MELTS and room temperature, it's AMAZING.

Blimey, that's spooky.

I've just been down to Middle Farm to buy some cheese. Nothing very exotic today - a small piece of Caerphilly and some Somerset Brie.

But, while I was there, I did take my free sample nibble of the sheep's cheese. Chappers is right. AMAZING.

And they've got some very fine Farmhouse Cheddar from the Isle of Mull as well.




But on the subject of Italian cheese, I recommend Pecorino di Pienza to anyone who wants a mindblowing, sheepy cheesy experience.

 

[CHAPPERS]

Blimey, that's spooky.



But, while I was there, I did take my free sample nibble of the sheep's cheese. Chappers is right. AMAZING.

Crikey!

:cravescheese:

 

[zefarelly]

J'adore fromage

Gorgonzola sauce on a nice fillet steak please

 

[fatbadger]

Not a great fan of provolone, I'm afraid - it's pretty dull in my eyes (or, rather, taste-buds). However, as the cut-and-paste job in the opening post says, it is a good cooking cheese - it works well with boiled potatoes.

 

[¤DãŃn¥ §êãGüLL¤]

I grow my own.