Imagine a cheesy crunchy topping, rather than one that’s bready and crunchy. There was nary a breadcrumb topping to be had in this mac n’ cheese. Definitely using provolone in my next mac n’ cheese. ![]() Stringy, indeed.) When melted, the stringy structure of this style of cheese remains, which is why your mozzarella on your pizza becomes stretchy and stringy, and why in this case, the cheese shined all the more. (Think mozzarella, the ultimate pasta filata cheese. Provolone is a “pasta filata” cheese, meaning that the curds themselves are actually pulled during the process of cheesemaking. ![]() Our Milanese waiter assured me that it was the prevalent cheese used, and then it made sense. I’ve never, ever used Provolone for mac n’ cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |