Indulge in the aromatic wonder: a comprehensive guide to making smoked provolone

Indulge in the smoky, nutty goodness of homemade smoked provolone cheese. This delectable delicacy is a testament to the culinary artistry of cheesemaking, and with this comprehensive guide, you’ll master the craft and impress your palate.

Ingredients and Equipment

Ingredients:

• 1 gallon whole milk
• 1/2 cup white vinegar
• 1 packet (1/4 oz) mesophilic starter culture
• 1/4 oz rennet
• 1/4 cup kosher salt

Equipment:

• 8-quart stockpot
• Cheese mold and follower
• Cheesecloth
• Cold smoker or smoke box
• Wood chips (hickory, apple, or oak)
• Thermometer

Step 1: Preparing the Milk

In a large stockpot, heat the milk to 90°F (32°C). Remove from heat and stir in the vinegar. Let stand for 5 minutes, or until the milk begins to curdle.

Step 2: Adding the Starter Culture

Sprinkle the starter culture over the milk and stir gently to dissolve. Let stand for 30 minutes, or according to the manufacturer’s instructions.

Step 3: Coagulating the Curds

Add the rennet and stir for 30 seconds. Cover the stockpot and let stand at room temperature for 1 hour, or until a clean break forms when a knife is inserted.

Step 4: Cutting and Draining the Curds

Use a long knife to cut the curd into 1/2-inch cubes. Let stand for 10 minutes, then stir gently for 5 minutes. Line a colander with cheesecloth and drain the curds.

Step 5: Forming the Cheese

Transfer the curds to a cheese mold lined with cheesecloth. Place the follower on top and press with a weight of 10-15 pounds. Let drain for 12 hours at room temperature.

Step 6: Salting and Aging

Remove the cheese from the mold and place it in a salt bath (1 cup salt to 1 gallon of water) for 24 hours. After salting, wrap the cheese in cheesecloth and age in a cool, humid environment (55-60°F, 80-85% humidity) for 2-3 weeks.

Step 7: Smoking the Cheese

Once the cheese has aged, prepare your smoker or smoke box. Add wood chips to the smoker and let it burn until it produces a thin, white smoke. Place the cheese in the smoker and smoke for 4-6 hours, or until it develops a golden-brown color and a smoky aroma.

The Finishing Touches

After smoking, let the cheese rest at room temperature for several hours. Vacuum seal or wrap in plastic wrap and refrigerate for at least 2 weeks before enjoying.

Tips for Success

• Use high-quality milk for optimal flavor.
• Cut the curds evenly for a consistent texture.
• Press the cheese firmly but gently to avoid breaking the curds.
• Monitor the temperature and humidity during aging to ensure proper development.
• Experiment with different types of wood chips to create unique flavor profiles.

The Art of Patience

Making smoked provolone cheese is a labor of love that requires patience and attention to detail. Embrace the process and allow the flavors to develop over time. The reward will be a delectable, artisanal cheese that will impress your family and friends.

Beyond the Basics: Variations

• Herb-Infused Provolone: Add fresh herbs (such as basil, oregano, or thyme) to the curds before pressing.
• Spicy Provolone: Incorporate chili flakes or cayenne pepper into the salt bath.
• Smoked Mozzarella: Follow the same steps but use mozzarella curds instead of provolone.

What You Need to Know

Q: Can I use pasteurized milk to make smoked provolone cheese?
A: Yes, but using unpasteurized milk will result in a more flavorful cheese.

Q: How long can I store smoked provolone cheese?
A: Smoked provolone cheese can be stored in the refrigerator for up to 6 months.

Q: What is the ideal serving temperature for smoked provolone cheese?
A: Serve smoked provolone cheese at room temperature for optimal flavor and texture.