Deli provolone tastes rubbery to me. I grew up eating strong, sharp provolone. Sometimes as I bit into it, it would bite me back!

@MeowingKittyCat

2 жыл бұрын

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 just bought provolone in bulk at Costco Monday. Belgioioso brand and it was good on our sandwiches last night.

@deathechovii

3 жыл бұрын

Especially the sharp; knocks you in the nose, love it.

@Mackaylinn

3 жыл бұрын

@@GlennC789 they also have a coastal English cheddar that is amazing.

3:25 - omg that guys laugh 😂 He sounds like Jaboody Dubs has dubbed over him

I truly love this channel!

Love these taste test. Thanks

I like provolone over fried chicken filet on a bun, or on top of spaghetti with marinara sauce.

I love this segment so much

I like this guy reminds me of a cool uncle I have, much love to everyone be safe!❤️

I've never met a cheese I didn't like.

@madthumbs1564

3 жыл бұрын

Limburger?

@ronfults3844

3 жыл бұрын

@@madthumbs1564 I stand by my original statement.

@kareninalabama

3 жыл бұрын

What a friend we have in cheeses! All our Swiss and Camembert. I'll see myself out now.

@ronfults3844

3 жыл бұрын

@To Release is To Resolve possibly but I'm good with it

@NotContinuum

3 жыл бұрын

Casu martzu - the Italian rotting cheese with maggots in it?

I would NOT spend $6.89 for 6oz of sliced provolone....that's rediculous ! Cantankerous in Cincinnati .

@WilkenWilkins

Жыл бұрын

you tell em’!

IMO Sargento > kraft. I hate kraft cheeses. It's hard to find the real thing in my area.

I just have to say that I am so happy I found you on KZread! Where I live the channel your show airs on doesn’t come in clear most of the time and I’ve missed you guys!

@seikibrian8641

3 жыл бұрын

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.

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.

@Custerd1

3 жыл бұрын

Sargento always molds fastest for me. I can't keep it any length of time after opening.

@TheBlueberry606

3 жыл бұрын

@@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. 😆

You should have tested Boars Head picante provolone from the deli. It's the best!

@aveuch

3 жыл бұрын

Thank you, I'm tempted but usually opt for Sargento at half the price.

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!

Provolone is my fav cheese.

Tillamook is my favorite provolone cheese. It has a wonderful smoky flavor.

please do best smoked gouda next!

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

No BelGioioso? My favorite provolone

Philly cheese steaks use 'Cheese Whiz'.

@necrogenesis1981

27 күн бұрын

Not originally, cheesesteaks were invented in 1940’s, cheez whiz wasn’t invented until 1952, so provolone was probably what was used first.

Sargento is my fav too

Beligosi for sure

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.

@gordonadams5891

3 жыл бұрын

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.

@AirrowRocket

3 жыл бұрын

Still do.

@brt5273

4 ай бұрын

I worked at a pizzeria one Summer and we used a slightly smoky provolone instead of mozzerella. Best pizza ever.

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've read European Union is planning to ban smoke flavorings. Sounds good to me for cheeses.

I like my provolone sliced thin with a smokey flavor

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.

@PalmSpringsPatriot

10 ай бұрын

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!

Once again, except for Sargento, which is made here, brands we don’t have here in the Midwest.

They panned on the audience for way too long, made me uncomfortable.

@tempestfury8324

3 жыл бұрын

They love having a "culturally diverse" audience and have made a point of that the years. It's distracting and unimportant.

@Didgeridoo42

3 жыл бұрын

@@tempestfury8324 yeah I can tell, I came here for the cheese damnit!

@tempestfury8324

3 жыл бұрын

@@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!

@jong2359

3 жыл бұрын

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.

@kareninalabama

3 жыл бұрын

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.

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.

Can you freeze provolone to extend storage?

Great

My favorite brand is Member's Mark.

Mmmm

Who is this dude killing my Franklin Giant Grinder vibe?

What no Boars Head?

At the deli counter you have to order the picante (sharp) provolone - regular provolone is very bland.

Bridget is so gorgeous.

Dang, how far in advanced do you film these shows? 6 months?

@maxshadow...

3 жыл бұрын

Yeah really...they don't even use the corny audience anymore (I prefer no audience).

@chrisp5526

3 жыл бұрын

The review was in the Feb/Mar 2019 cooks country magazine.

@seikibrian8641

3 жыл бұрын

The free KZread 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.

@robspecht9550

3 жыл бұрын

like Parmiggiano-Reggiano, ATK gets better after being aged 2 years.

@christianhansen3292

3 жыл бұрын

repeat!

She has the best job

I feel I’ve never had real authentic provolone. I usually get Sargento’s but maybe I’m missing out on something better.

@Mr.56Goldtop

3 жыл бұрын

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.

@tcmr5775

3 жыл бұрын

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.

@AirrowRocket

3 жыл бұрын

@@tcmr5775 True. But then again you generally wouldn't put them on a sandwich.

@LC-le9ew

3 жыл бұрын

seattwa Italy, here I come! 🇮🇹

@jong2359

3 жыл бұрын

@@AirrowRocket I would 100% put dolce on a sandwich without even thinking twice. Though, I do understand what you mean.

A little more on the light side

The best are from an Italian deli.

I agree with Bridget, I prefer the Sargento.

I enjoy the shots of the audience looking, nodding, and smiling. More of that please.

@supercooled

3 жыл бұрын

They look fake. It’s always the same people and same reaction.

@jamesjfisk4968

3 жыл бұрын

@@supercooled That makes no sense.

Bridgett is so adorable! Love her!

Hi.

Why not test Boars head? That is what we all buy

I love the North End.

Provolone isn't on philly cheesesteak

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 KZread on Roku and they don't have comments, so I went to the web to check it out.

@tonytone5300

3 жыл бұрын

I looked it up, "many vegetarians allow cheese in their diet."

@brisci

3 жыл бұрын

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?

@spicemasterii6775

3 жыл бұрын

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.

@tinalisi7174

3 жыл бұрын

Exactly!! 🤦‍♀️🙄

@brisci

3 жыл бұрын

@@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?

Valerie

@varrieann7951

3 жыл бұрын

Pj0mr

Newspaper has more flavor then provolone! Especially the Chicago Times!

Nice video. Thanks for sharing

It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. ☻ 💚💚💚

I prefer the Colby......Jack.

Which cheese is always compliant with social distancing? Prov-*alone!* ...sorry, I'll see myself out.

@vnette9777

3 жыл бұрын

Haha!?Love it!

@lordgarion514

3 жыл бұрын

You get a like but you should be ashamed of yourself. 😆

@carpii

3 жыл бұрын

Maskarpone

@vnette9777

3 жыл бұрын

@@carpii ah haha!

Prov EL own EE, why not pronounce the finishing e? Italians do.

@morrismonet3554

21 күн бұрын

Most Italian Americans do not, since their families come from southern Italy where the old dialects routinely drop the vowels at the end of certain words.

My favorite provolone is the one that's on sale.

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.

@jong2359

3 жыл бұрын

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.

Never trust a person who can’t properly say saNdwich.

@0:41 Did he just say "samwich"? Hysterical!

@dicedrice7216

3 жыл бұрын

Where I live, most people pronounce it " sammich."

@missmaam792

3 жыл бұрын

@@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".

...or go to the Deli counter and get the good stuff.

@infin1ty850

3 жыл бұрын

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.

@AirrowRocket

3 жыл бұрын

@@infin1ty850 It is good.

@Trieh

3 жыл бұрын

Which deli is The Deli?

Maybe not the original, but I'll take my cheesesteak wiz with

@B0bcat9

3 жыл бұрын

It’s wit wiz. Switch the 2 words and take off the H.

@schmonsequences

3 жыл бұрын

@@B0bcat9 the "wit" is for onions, not the wiz, so it's "wiz wit"

@jong2359

3 жыл бұрын

You disgust me.

@B0bcat9

3 жыл бұрын

@@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.

primo taglio is an albertsons brand full of flavor, costco had bel gioioso doesnt have any taste........

And they all left the studio with a slice of cheese and a free covid19 test. I knew they had a reason to smile!

@internetdude01

3 жыл бұрын

Lmao

@drthmik

3 жыл бұрын

Covid19 wasn't around 2 years ago when this was taped

Clearly you didn’t try BelGioioso. You would have gotten flavor with their provolone.

@Mackaylinn

3 жыл бұрын

I just bought some in bulk at Costco. Was delicious.

I KNOW my fav ... The one withOUT the pony tail !

Provolone cheese, the cheese that tastes like NOTHING.

@madthumbs1564

3 жыл бұрын

The cheap stuff, try at room temperature. Otherwise BelGioso -even the mild has great flavor.

@mike856ms

3 жыл бұрын

@@madthumbs1564 I'll try Belgioso

@sav7568

3 жыл бұрын

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.

@mike856ms

3 жыл бұрын

@@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.

@davejones5747

3 жыл бұрын

@@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.

u guys need new shows this been aired several times already.

@seikibrian8641

3 жыл бұрын

They have plenty of new shows. They air on PBS, or can be seen on their Web site.

@christianhansen3292

3 жыл бұрын

@@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.

@seikibrian8641

3 жыл бұрын

@@christianhansen3292 In this case, by "new" I meant not yet uploaded to KZread.

They use cheese wiz in Philly.

@jamesjfisk4968

3 жыл бұрын

Seems like that's still a fight between various Philadelphians.

@antrey5142

3 жыл бұрын

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.

@jong2359

3 жыл бұрын

The food-like substance of heathens.

@seikibrian8641

3 жыл бұрын

@@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."

@antrey5142

3 жыл бұрын

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.

Why are there so many people there and where are their masks?

@robinbarrett1158

3 жыл бұрын

They are definitely not in California.

@lordgarion514

3 жыл бұрын

This originally aired last year on TV.

@katherinebryan9921

3 жыл бұрын

Chris Stanley #scamdemic

@chrisstanley5647

3 жыл бұрын

@@lordgarion514 thank you

Sorry but they are all crap when compared to the real deal from Italy and it is widely available in the US.

I dont like how american the concept of the show got

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.

@madthumbs1564

3 жыл бұрын

At room temperature you can get some flavor from them.

@jong2359

3 жыл бұрын

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.

@frankchaney4872

3 жыл бұрын

@ 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!

@jong2359

3 жыл бұрын

@@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.

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???

@summersojourner

3 жыл бұрын

Get. Over. It.

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...!

@spicemasterii6775

3 жыл бұрын

Probably because it looks better or more "graceful" for TV.

Why does this guy seem kind of antagonistic?

@jamesjfisk4968

3 жыл бұрын

? 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.

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?

Too much facial hair in the studio audience. Yuck.

@summersojourner

3 жыл бұрын

Stay home.

Your audience shots seem more important than the topic at hand. It's distracting and completely unnecessary. Unless you have an agenda🤔

@B.D.F.

3 жыл бұрын

"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).

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.

@jamesjfisk4968

3 жыл бұрын

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

@mygirldarby

3 жыл бұрын

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.

@peteaulit

3 жыл бұрын

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.

@jamesjfisk4968

3 жыл бұрын

@@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.

@peteaulit

3 жыл бұрын

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.