How to make Provolone Cheese and Creme Anglaise?

Provolone Cheese

Creme Anglaise

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

2 Bowls, Sauce pan, Stirrer

4 months

39.20 °F

2- 3 weeks

100

Milk, Sugar, Vanilla extract, Yolk

Sauce pan, Stirrer

5- 10 minutes

39.20 °F

2 days

How is Provolone Cheese and Creme Anglaise made?

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