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A domestic type of “blue-veined” cheese.
Different varieties of blue cheese are produced in different
countries. The blue mold (added to the milk) grows after
the cheese hs been pierced with needles. These punctures
allow air inside the cheese which encourages the growth
of the blue mold. Serve with hearty reds such as Melot,
Cabernet Sauvignon or Syrah.
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Varieties available: |
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Domestic
and imported (Domestic described below) |
| Types
of millk used: |
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Cow's milk,
whole |
| Appearance: |
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Variety
of shapes -- round (boccini), pear-shaped, tube-shaped
(salamini); sometimes waxed and bound with a cord;
light golden yellow rind; creamy white interior,
no holes |
| Texture: |
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Supple and
pliable; cuts cleanly with a knife |
| Uses: |
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Appetizers
and snacks - sliced with crackers, bread,
or fruit
Sandwiches - slices
or melted, with any type of meat
Pasta
- in lasagna, cannelloni, ravioli
Pizza
- grated as a topping
Cooking
- on chicken, veal, or hamburgers |
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Wine
Pairing Suggestions:
Rancho Zabaco Syrah
One of the oldest known cheeses, provolone was prevalent
in the Roman Empire. Supple and smooth, it holds
its own amidst hearty wines. Try it with a bottle
of Rancho Zabaco Syrah for a spicy flavor experience.
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