How to cut cheese
How to cut the cheese and present it as best as possible to the guests: style tips
The preparation of the cheese may seem like a simple operation, but requires a thorough understanding of the structure and characteristics of the cheese itself.
Only in this way can you create a perfect and professional presentation, capable of impressing your guests, and also choose the best way to preserve it for a long time.
He Provolone Valpadana It is a thin pasta queso that has the greatest variety of shapes and weights compared to all others.
The plasticity of the dough, its characteristics during the production phase processing, allows our masters to delight in producing more varied forms of weight than ever before.
Salami
Melon-pear
Truncated cone
Garrafa
Therefore, not just the same structure of the hilada pasta It is crucial, even the final form that the question adopted.
The forms
The variations of salami, melon/pear, truncated cone, garrafa require a different cut, which is easy to make and allows you to obtain pieces to cook or serve on the table.
The dimensions
The weight of Provolone Valpadana fluctuates between 0.5 kg and more than 100 kg, so cutting it will obviously be very different for a small shape, which can be done easily at home, or a very large one, which in exchange it will be entrusted to a professional.
How to cut Provolone Valpadana DOP
The portion of Provolone Valpadana varies according to its shape.
To serve, de ejemplo, una forma de Cylindrical Provolone Valpadana so that you can cut the rods to a centimeter thick or a centimeter medium. For a better result, cut three pieces of this great “rodaja” placed on a madeira table (possibly olive tree). How many trozos? It depends on the diameter, but with a small average.
In case of the Provolone Valpadana “tangerine-shaped”, so cut the cheese a trozo (if you can follow the surf where the cuerda passes). Once placed on the madeira table, cut it into several triangles to offer guests as an aperitif.
Yes, no, if you know how to choose between the Provolone sweet and he spicy don't worry: serve both, strictly accompanied by good bread and why not, from above wine join and surprise your guests with tasting tips.
Para cut the cheese With all comfort, it is recommended to use a large-sized cuchillo, but not closed.
An excellent introduction to Provolone Valpadana is to serve it on a plate of Madeira, in its best shape or raw. Last but not least: serve it at room temperature and not in the fridge.
