Mini Provlone Popovers..

INGREDIENTS:

1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives

Equipment:

a 24-cup mini-muffin pan


PREPERATION:

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Cheese Me..

Ever since I was a little boy I dreamed of sharing my love of cheese with the world. I can now do so with this blog. The great thing about cheese is that it comes in all different forms. Shredded, solid, liquid, sliced, and even canned. Cheese can even be used in your favorite deserts, ever heard of cheesecake? There are all types of cheese such as cheddar, provolone, guda, and mozzerela. My dream is that one day everybody shares my love of cheese and spreads it across the globe.

Roses are red, Cheese is yellow.

Roses are red, Cheese is yellow...That little slice of swiss turned out to be my fellow.

It's moldy, it's stinky, and sometimes small enough to be the size of my pinky.

I was sitting at my house all bored watching Home Alone, But all i wanted was that last piece of provolone.

My mouth was beginning to water and I got all wild, I was phening for a piece of cheese like a little child.

Some say I need help to make myself better, But I just tell them i want that last piece if cheddar.

Cheddar Cheese Recipe..

This is a recipe on how to make Cheddar Cheese, a crowd favorite!




INGREDIENTS:
1 Gallon Fresh Milk, 1 oz. Mesophilic Starter Culture, 1/4 tab Rennet, 1 Tablespoon Salt.


1. Using a double boiler, warm the milk to 90 F (32.25 C). ..

2. Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk...

3. Allow the milk to ripen for one hour. ..

4. Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes. ..

5. Slowly pour the rennet into the milk stirring constantly with a whisk. ..

6. Stir for at least 5 minutes. ..

7. Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut. ..

8. With a long knife, cut the curds into 1/4 inch cubes. ..

9. Allow the curds to sit for 15 minutes to firm up. ..

10. Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. ..

11. Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together. ..

12. Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat. ..

13. Place the curds back into the double boiler at 102 F (39 C). Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly. ..

14. Cook the curds at 102 F (39 C) for one hour, stirring every few minutes...

15. Carefully place the curds into your cheesecloth lined mold. ..

16. Press the cheese at about 20 lbs. (9 kg) for 45 minutes. ..

17. Remove the cheese from the press and flip it. ..

18. Press the cheese at about 40 lbs. (18 kg) for 3 hours. ..

19. Remove the cheese from the press and flip it. ..

20. Press the cheese at about 50 lbs. (22.75 kg) for 24 hours. ..

21. Remove the cheese from the press. Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch. ..

22. Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days.