I ask this because I picked up some local provolone today (Hautly brand) to copy one of my favorite subway places (Penn station) in trying to make both their philly cheesesteak and pizza sub... everything went GREAT... exceppppttt for the cheese.
Isn't provolone supposed to be somewhat "stringy" and have a texture similar to its cousin mozzerella?
the consistency of this was almost like Velveeta! It had a very runny, almost (forgive me for the comparison) mucus taste and consistency to it.
I couldn't even finish my sandwich.
Kraft's mild cheddar cheese is pretty bland tasting. It hardly tasted like anything--almost like water. i used a slice of it on my sandwich and couldn't believe that a slice of American would have blown this out of the water as far as flavor
Is it just me? Am I cooking the cheeses wrong?
I've never had provolone or good quality cheddar to compare these experiences to, can anyone relate?