Our Top Rated Provolone Cheese
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- Опубліковано 30 сер 2020
- Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of provolone cheese.
Read the full provolone taste test: cooks.io/3gy2Jw5
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3:25 - omg that guys laugh 😂
He sounds like Jaboody Dubs has dubbed over him
Deli provolone tastes rubbery to me. I grew up eating strong, sharp provolone. Sometimes as I bit into it, it would bite me back!
I agree! I want provolone to be sharp, a little smoked, and like good cheddar or blue cheese, it should bite me back! Not much flavor in those rubbery slices.
I truly love this channel!
I just bought provolone in bulk at Costco Monday. Belgioioso brand and it was good on our sandwiches last night.
Especially the sharp; knocks you in the nose, love it.
@@GlennC789 they also have a coastal English cheddar that is amazing.
I love this segment so much
Love these taste test. Thanks
I like this guy reminds me of a cool uncle I have, much love to everyone be safe!❤️
I like provolone over fried chicken filet on a bun, or on top of spaghetti with marinara sauce.
I've never met a cheese I didn't like.
Limburger?
@@madthumbs1564 I stand by my original statement.
What a friend we have in cheeses! All our Swiss and Camembert.
I'll see myself out now.
@To Release is To Resolve possibly but I'm good with it
Casu martzu - the Italian rotting cheese with maggots in it?
I just have to say that I am so happy I found you on UA-cam! Where I live the channel your show airs on doesn’t come in clear most of the time and I’ve missed you guys!
You should look into subscribing to their Web site(s). You can pull up equipment tests, taste tests, recipes, and even complete episodes of the TV show(s) to watch on your schedule. I've been a multi-site subscriber (America's Test Kitchen, Cook's Illustrated, and Cook's Country) for years, and I consider it money well spent.
IMO Sargento > kraft. I hate kraft cheeses. It's hard to find the real thing in my area.
I like a more flavorful cheese also, sarginto is what we buy also. Im going to try the Italian version if I can find it.
Sargento always molds fastest for me. I can't keep it any length of time after opening.
@@Custerd1 interesting, maybe your fridge isn't cold enouph or you have handling issues. It never lasts long enouph for me to worry about it. 😆
Provolone is my fav cheese.
Where I live, we have a cheese called Provel. It is a mix of white cheddar, Swiss, and provolone with a little liquid smoke added. Very good on a pizza and a sandwich!
You should have tested Boars Head picante provolone from the deli. It's the best!
Thank you, I'm tempted but usually opt for Sargento at half the price.
Tillamook is my favorite provolone cheese. It has a wonderful smoky flavor.
Sargento is my fav too
please do best smoked gouda next!
No BelGioioso? My favorite provolone
Philly cheese steaks use 'Cheese Whiz'.
I would NOT spend $6.89 for 6oz of sliced provolone....that's rediculous ! Cantankerous in Cincinnati .
you tell em’!
Beligosi for sure
Hey Jack. While Cremona in the North mass produces to most provolone in Italy, it originated in the South. Naples or the Amalfi Coast would have been a better choice than Florence
Great
Can you freeze provolone to extend storage?
I enjoy the shots of the audience looking, nodding, and smiling. More of that please.
They look fake. It’s always the same people and same reaction.
@@supercooled
That makes no sense.
For the price, I agree with Bridget, Sargento. But I only use it for French Dips and French Onion Soup, where it's in a supporting role.
I like my provolone sliced thin with a smokey flavor
My favorite brand is Member's Mark.
When I was younger, living in an area near Philly with a heavily Italian population, all provolone came from an Italian Deli and was smoky. I really miss that when I buy my grocery store provolone. Sadly, I don't have European style delis located conveniently to me anymore.
I lived in a similar area near Hartford, CT. I also remember that provolone. I'm convinced the real problem is it's pasteurized. Today's provolone can't stand up to Italian style sandwiches.
Still do.
I worked at a pizzeria one Summer and we used a slightly smoky provolone instead of mozzerella. Best pizza ever.
Mmmm
Bridgett is so adorable! Love her!
Once again, except for Sargento, which is made here, brands we don’t have here in the Midwest.
I have never tried a store bought provolone. I have only had Italian deli provolone and I know it's good if the back of my palate gets itchy, that's my test.
And if it’s really sharp and you eat enough of it it will remove the skin from the roof of your mouth. What a way to go!
Nice video. Thanks for sharing
If you're eating Provolone for less taste, you are missing out. Sharp/picante is the only way to taste Provolone. The smell may repulse you, but the flavor is my favorite cheese.
They panned on the audience for way too long, made me uncomfortable.
They love having a "culturally diverse" audience and have made a point of that the years.
It's distracting and unimportant.
@@tempestfury8324 yeah I can tell, I came here for the cheese damnit!
@@Didgeridoo42 : it's one of the things about television that drives me bonkers! They tried a dozen pasta sauces awhile ago but then only rated three. How hard is it to just give all the results? Nope....go to their website! Well that was a waste of time!
They are more concerned about "inclusivity" - which has nothing to do with cooking - than actually showing their tested results!
I don't have strong social commentary to add because no one freaking cares about social commentary, but it also made me uncomfortable. Cut the time in half, and I probably wouldn't even have thought about it.
Thanks, guys. I was beginning to think I was the only one. It's very distracting and annoying. Can't think of a single good reason why they persist in showing the audience and stay focused on them for so long.
I agree with Bridget, I prefer the Sargento.
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. ☻ 💚💚💚
Dang, how far in advanced do you film these shows? 6 months?
Yeah really...they don't even use the corny audience anymore (I prefer no audience).
The review was in the Feb/Mar 2019 cooks country magazine.
The free UA-cam uploads are of previously-aired TV shows from the PBS programs. They can be anywhere from a few months to several years old, and are often re-uploads of videos already shown.
like Parmiggiano-Reggiano, ATK gets better after being aged 2 years.
repeat!
At the deli counter you have to order the picante (sharp) provolone - regular provolone is very bland.
Bridget is so gorgeous.
Who is this dude killing my Franklin Giant Grinder vibe?
The best are from an Italian deli.
She has the best job
What no Boars Head?
Hi.
A little more on the light side
I feel I’ve never had real authentic provolone. I usually get Sargento’s but maybe I’m missing out on something better.
I am italian-American and lived in NYC with all of the great Italian delis for many years. But I've been fortunate enough to have had all of the common Italian cheeses and meats while in Italy, and I can tell you absolutely positively that the cheeses and deli meats in Italy are FAR superior to even their best deli counterparts here in the U.S. Even though they are obviously still good.
Former cheesemonger here - true, authentic provolone piccante or provolone dolce are so far ahead of traditional sliced deli provolone that i don't even consider them the same thing. Real provolone, depending on age, can range from smooth and nutty to very sharp, so sharp that it's almost spicy on your tongue. 10/10 recommend trying.
@@tcmr5775 True. But then again you generally wouldn't put them on a sandwich.
seattwa Italy, here I come! 🇮🇹
@@AirrowRocket I would 100% put dolce on a sandwich without even thinking twice. Though, I do understand what you mean.
Prov EL own EE, why not pronounce the finishing e? Italians do.
Provolone isn't on philly cheesesteak
Valerie
Pj0mr
I love the North End.
Newspaper has more flavor then provolone! Especially the Chicago Times!
@0:41 Did he just say "samwich"? Hysterical!
Where I live, most people pronounce it " sammich."
@@dicedrice7216 , well that's one thing, sandwich is another, and "samwich" is yet, well like I said, hysterical.
Edit: I assume that where you live, most people pronounce your user name "Diced Lice".
My favorite provolone is the one that's on sale.
I prefer the Colby......Jack.
Store bought american provolone is OK, it's just very bland and not very salty. Maybe better used in combination with a sharp/smoked cheddar.
That is horrible advice... why would you try to combine a background cheese with a punchy cheese like sharp cheddar? You are better off just using cheddar alone, or provolone alone in higher quantity.
Why not test Boars head? That is what we all buy
Which cheese is always compliant with social distancing?
Prov-*alone!*
...sorry, I'll see myself out.
Haha!?Love it!
You get a like but you should be ashamed of yourself. 😆
Maskarpone
@@carpii ah haha!
...or go to the Deli counter and get the good stuff.
Yup. You can actually get Boars Head picante provolone at the deli. Now, that's not to say it will be exactly like the real Italian style, but it's still very good. It's almost $11/lb though.
@@infin1ty850 It is good.
Which deli is The Deli?
And they all left the studio with a slice of cheese and a free covid19 test. I knew they had a reason to smile!
Lmao
Covid19 wasn't around 2 years ago when this was taped
Okay I didn't see this in the comments, so here I go. He said provolone is made of cows milk. The one type is made with an enzyme from calf's milk, the more aged funky one from goat.
BUT - they use a vegetable enzyme in these to appeal to vegetarians! WHAT? It is made with cows milk! This is the dumbest comment I have heard on a food show. If you are vegan you aren't going to touch it. If you are a vegetarian that eats dairy you wouldn't care where they get the enzyme! Unless someone has a better explanation for this comment of his. I watch UA-cam on Roku and they don't have comments, so I went to the web to check it out.
I looked it up, "many vegetarians allow cheese in their diet."
Tony De Yes I know that. It is about the enzyme to make it. You make a cows milk cheese but you have to use a vegetable enzyme?
That is a big difference between vegan and vegetarian. Most vegans won’t eat any food product from an animal. But if you are vegetarian why would you draw the line at the enzyme to make cheese?
The enzymes are made from the stomach lining of cows. Which means killing the cow. This is why vegetarians don't prefer this. But plant based is ok.
EDIT: Correction. I should have said stomach lining of young calves not fully gown cows.
Exactly!! 🤦♀️🙄
@@spicemasterii6775 Well with that info I understand.now. In the video he said calves milk . Not lining of the stomach of a dead calf. I was just going by what he said - and that made no sense. He said they get it from milk. I didn't know how they got the enzyme.
This is rennet isn't i?
Maybe not the original, but I'll take my cheesesteak wiz with
It’s wit wiz. Switch the 2 words and take off the H.
@@B0bcat9 the "wit" is for onions, not the wiz, so it's "wiz wit"
You disgust me.
@@schmonsequences your right but the cheese is always ordered last in Philly. So it would be wit (onions) wiz (cheese). Saying wiz wit is just backwards.
I KNOW my fav ... The one withOUT the pony tail !
primo taglio is an albertsons brand full of flavor, costco had bel gioioso doesnt have any taste........
Never trust a person who can’t properly say saNdwich.
Clearly you didn’t try BelGioioso. You would have gotten flavor with their provolone.
I just bought some in bulk at Costco. Was delicious.
u guys need new shows this been aired several times already.
They have plenty of new shows. They air on PBS, or can be seen on their Web site.
@@seikibrian8641 they are not airing new shows on PBS they are old due to Covid-19 situation maybe if they have membership vids on website that would be interesting.
@@christianhansen3292 In this case, by "new" I meant not yet uploaded to UA-cam.
They use cheese wiz in Philly.
Seems like that's still a fight between various Philadelphians.
JamesJ Fisk They invented the sandwich at Pat’s and they use cheese wiz. Not saying I prefer it with wiz, but it’s definitely the authentic way.
The food-like substance of heathens.
@@antrey5142 Cheese Wiz was invented in 1952. Pat and Harry Olivieri introduced the cheesesteak in 1933. So the "original" did not use Cheese Wiz. In fact, the original didn't have cheese at all. That upgrade was introduced later by "Cocky Joe" Lorenza, and he used provolone. As for what's used today at Pat's, you can choose your cheese: Wiz is the most popular, but white American is also popular. And at Geno's, provolone is the cheese of choice. Current Geno's owner Joey Vento is reported to have said "We always recommend the provolone. That's the real cheese."
SeikiBrian Thanks but I didn’t say the “original” had wiz, I said pats invented the sandwich and they use cheese wiz. Hence the AUTHENTIC WAY. Go waste your time trying to correct people without understanding what you are reading elsewhere.
I dont like how american the concept of the show got
Provolone cheese, the cheese that tastes like NOTHING.
The cheap stuff, try at room temperature. Otherwise BelGioso -even the mild has great flavor.
@@madthumbs1564 I'll try Belgioso
Try the stuff that is made in Italy. You are right that provolone made in Wisconsin tastes like nothing. The basic idea is that if you buy your provolone from a supermarket in a brand labelled packet then you are not getting the good stuff. Italian provolone has no brand name.
@@sav7568 i come from a huge Italian family. My mother ALWAYS asked for "provel" for her sandwich cheese.
I would say to her "mother you don't taste it, it tastes like NOTHING"
She still always ate it.
I will ask for a better quality at my local whole foods.
@@mike856ms
They made St. Louis style pizza on the show once, but they couldn't find Provel, so they used a combination of other cheeses. I think they had Swiss, cheddar and mozzarella but I believe they added a tiny bit of liquid smoke too.
Why are there so many people there and where are their masks?
They are definitely not in California.
This originally aired last year on TV.
Chris Stanley #scamdemic
@@lordgarion514 thank you
I have never, never liked any any Sargento cheese. I have tried some over time and were always lacking in flavor or quality. They are 50% below Kraft cheese.
At room temperature you can get some flavor from them.
If Kraft is your high bar, then please don't invite me over for dinner and show me which dishes are yours at the pot-luck.
@ jon : I didnt say Kraft was my high bar, you did. I implied Sargento cant meet even Kraft's standards. Kraft is at least a good mediocre cheese. Good luck buying cheese from around the world. Enjoy!
@@frankchaney4872 you sounded promotional when you used Kraft as the point of comparison...and no it is not a good cheese in any way. I would say Sargento is the minimum acceptable level of big brand cheese, with greasy cardboard being more relative to Kraft than Sargento. I doubt most of the world even considers these brands cheese, lol.
provolone, baby swiss, roast beef, and salami on jewish rye.
these vids are always so...cheesy
why do you drink water with a straw? Americans...!
Probably because it looks better or more "graceful" for TV.
So this was posted in August 2020, during the current pandemic but no one is wearing a mask or maintaining social distance...was this taped before the pandemic???
Get. Over. It.
Sorry but they are all crap when compared to the real deal from Italy and it is widely available in the US.
Why does this guy seem kind of antagonistic?
? He used to like to antagonize Chris when he was tasting things, but he doesn't seem to be that way with Bridget, to me anyway.
Too much facial hair in the studio audience. Yuck.
Stay home.
BEST provolone? BOAR'S HEAD PROVOLONE PICANTE, hands-down! Most of the rest are non-DESCRIPTION, tasteless RUBBER CHEESE!
But hey, that audience sure GETS EXCITED about provolone! And Jack laughed BEFORE the joke punchline - hmmm?
They ad vegetable enzymes so it stays vegetarian ??! Lmao 😆...only in America; we’ll probably not. Don’t call cheese what is not. Hold on, where does milk come from? Oh yes, almonds and cashews and oat.
This thing looks like gourmet tasting of chain burgers.
The cheese isn't vegetarian but the rennet is. Animal rennet comes from the stomach lining of baby animals, so cheese made with vegetarian rennet is considered less cruel... even if you're still using milk from animals
Vegetable enzymes are far superior in taste, not to mention ethics, to the stomach lining of baby calves. Microbial enzymes are another alternate choice that is far better. Is there ever really a "need" to eat baby calf intestines? I don't think so.
S Darby This just keeps on getting better. Thousands of years of cheese making around the world and we have to obey the pseudo-knowledge of newborn moral tyrants based on the fact that some enzymes come from the 4th stomach of calfs that are not even being killed just for that. WTF do Americans know about cheese in general anyway?! How can you pretend to know anything about cheese when you grew up with Kraft products ? Unless you get some local cheddars, what kind of real cheese can you find ?! Jack, and not the Colby one. I grew up with all kinds of cheeses made from unpasteurized milk from goat, sheep, cow and cultured in every way possible and with smells that would wake up a corpse, but you guys will impose your narrow new-found bullshit view on people just because it’s “less cruel” and all that while calling yourselves vegetarians?! Oh please !😂 I want to see how you and your moral superiority would do if you had to fend for yourselves outside of Whole Foods or Sprouts. Most vegetarians wouldn’t even know the first thing about growing a carrot or making cheese. I grew up on a farm and I do.
@@peteaulit
Apparently they hit a nerve. I don't know why. Nobody is forcing you to buy one kind of cheese or another. Use watever cheese you like.
JamesJ Fisk Nah I’m good. I was just bored for a moment and stirring the pot, but I’m fishing in an empty pond here. They can eat whatever makes them feel better about themselves, I couldn’t care less because I’ll have food from my farm during the next world crisis. End of transmission.
Your audience shots seem more important than the topic at hand. It's distracting and completely unnecessary. Unless you have an agenda🤔
"Reaction shots" tend to promote empathy and viewer engagement, which is why it's a pretty popular tactic to increase viewership (heck, channels with millions of followers are nothing but reactions, and even streaming is a large part reactions, which speaks volumes to how effective it is).