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Provolone (/ ˌ p r oʊ v ə ˈ l oʊ n eɪ, ˌ p r oʊ v ə ˈ l oʊ n i, ˌ p r oʊ v ə ˈ l oʊ n /, [3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, [4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long.
Smoked ricotta cheese from La Sila, Calabria, Italy Smoked cheese is any cheese that has been specially treated by smoke-curing . [ 1 ] It typically has a yellowish-brown outer pellicle which is a result of this curing process.
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
Provolone; Pule cheese; R. ... Smoked cheese This page was last edited on 15 September 2015, at 13:32 (UTC). ... a non-profit organization.
While cheese can be high in saturated fat and salt, it contains many essential nutrients like calcium and protein. There are now many options on the market that offer low-fat and low-sodium ...
Today, as a recipe developer and food editor, I generally avoid pre-shredded cheese, but when I run out of prep time and succumb to its convenience, I reach for Sargento's “Off-the-Block Cheddar ...
Oscypek – smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland; Oštiepok; Palmero cheese; Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced; Provolone – some versions are smoked [6]