Favourite cheese

[Dukasaur]

My favourite jeans were GWGs. I haven't been able to find them in years. I think they stopped making them. Everything else is garbage.

[2dimes]

I like the president's choice Asiago artichoke dip.

[KoolBak]

Carhartts are my fave. Then woodland camo military issue pants - garage sales. lol

Back to cheese!

My son loves the queso fresco crumbling cheese like for tacos, etc....

[hotfire]

I can't find camembert anywhere local. Seems sad to mail order cheese.

[BabySasuke]

I can't find camembert anywhere local. Seems sad to mail order cheese.

i will send you some

[jonesthecurl]

I can't find camembert anywhere local. Seems sad to mail order cheese.

Wensleydale?

[hotfire]

I can't find camembert anywhere local. Seems sad to mail order cheese.

Wensleydale?

are you recommending where to mail order cheese?

I can't find camembert anywhere local. Seems sad to mail order cheese.

i will send you some

lol. Thx, but no not necessary.

[jonesthecurl]

I can't find camembert anywhere local. Seems sad to mail order cheese.

Wensleydale?

are you recommending where to mail order cheese?

Just referencing Arthur Wensleydale.

[2dimes]

Maybe one of the options that did not recieve a vote should be swapped out with Provalone.

Why the bump? Yesterday I went to the Italian store and bought oven ready lasagna noodles and approximately 1.2 kilograms of Provalone made in Italy. I don't know how much it costs in Italy but here it was just over $26.

I'm wondering what the difference is between it and what is labeled mozzarella here?

[DoomYoshi]

Maybe one of the options that did not recieve a vote should be swapped out with Provalone.

Why the bump? Yesterday I went to the Italian store and bought oven ready lasagna noodles and approximately 1.2 kilograms of Provalone made in Italy. I don't know how much it costs in Italy but here it was just over $26.

I'm wondering what the difference is between it and what is labeled mozzarella here?

Provolone is a hard cheese that is aged, Mozzarella is a soft cheese that is not aged. The garbage they label Mozzarella here is actually earwax ground-up and stuck together with fly paper.

[2dimes]

[DoomYoshi]

Alright, I confess, I made that last bit up. The texture of Provolone here seems to have more holes in it. Ironically, it feels softer. Still good and melty on pizza.

[2dimes]

I have not opened it but it looks the same as the “mozzarella” you get here on most pizzas.

[DoomYoshi]

I have not opened it but it looks the same as the “mozzarella” you get here on most pizzas.

Turns out my intuition is right: American provolone is barely aged (still not quite a fresh cheese). But you can see here:
https://www.cooksillustrated.com/articl ... -provolone

It is a soft, mild cheese. It will melt in your mouth and is good for sandwiches. Contrariwise, American Mozzarella is chewy and unsuitable for sandwiches.

[riskllama]

odd i never voted in this one. perhaps it is because i cannot recall ever having a cheese i did not like...*shrugs*. and yeah, i always thought there was a difference between "kraft" singles and ''american'' cheese - could be wrong tho, been a while since i've had either...

[2dimes]

This stuff is not hard like parmigiana but it’s not soft like Laughing Cow or Brie. No holes. I can’t find it on google. Seems strange. It looks like a commercial brand.

Latteria Italiana.

I think the store imports it from Italy.

[DoomYoshi]

This stuff is not hard like parmigiana but it’s not soft like Laughing Cow or Brie. No holes. I can’t find it on google. Seems strange. It looks like a commercial brand.

Latteria Italiana.

I think the store imports it from Italy.

I can't imagine anything called Provolone from Italy being like American Mozzarella...
There are no waxy, chewy, rubbery cheeses in Italy or anywhere in the world outside of North America.

[2dimes]

I’ll report back but in the plastic it looks like the somewhat firm, rubbery until melted stuff.

Follow up question, do you avoid pizza?

Update:Mrs dimes grated it. It is very much somewhat firm and more rubbery than cheddar. It definitely has more flavour than most of the local “mozzarella” though.

[Dukasaur]

Maybe one of the options that did not recieve a vote should be swapped out with Provalone.

Why the bump? Yesterday I went to the Italian store and bought oven ready lasagna noodles and approximately 1.2 kilograms of Provalone made in Italy. I don't know how much it costs in Italy but here it was just over $26.

I'm wondering what the difference is between it and what is labeled mozzarella here?

As Doom noted, provolone is aged, mozzarella is not. Provolone should be considerably denser.

The made-in-Canada version will be similar, but inferior. Inferior enough to justify the difference in price? Probably not.

I usually go with the cheaper option unless I have a very special craving.

[2dimes]

I don’t recall buying provolone ever before.

I’m not sure I have ever had real mozzarella. I certainly eat the stuff that is on pizza here. Plus we would be having that on lasagne if I had not gone to the Italian store for the brand of pasta I like.

I would prefer to buy local unless something is particularly good. The parmigiana, pasta and few other things from the store I bought the provolone from is quite delicious.

They often have jars of home made tomato sauce from a local guy here and they make fresh Italian sausage in the store.

[2dimes]

Ok, we’re having it in lasagne. It’s almost runny. Pretty tasty.