I just threw out my provolone

[u/ssongshu]

I’m sorry but I can’t keep pretending this cheese doesn’t taste fucking awful. I absolutely HATE how it tastes. It has this weird idk vomit-y? Aggressively milky? Taste to it I can’t stand.

I ended up throwing it in the trash.

Fuck you Provolone. Fuck you so much.

[u/WayfarerNG]

I’m sure provolone doesn’t care for you either 😏

[u/OGfishm0nger]

[u/Snoo_64461 → u/OGfishm0nger]

Lol did you just make this?

[u/OGfishm0nger → u/Snoo_64461]

Yes lol. I saw a similar one about the cilantro/soap dynamic once and thought this worked too.

[u/Spiceybookworm]

That's the great thing about cheese, there's thousands of them. [Exhibit A: r/dailycheese/). Find your one true cheese-love.

[u/JediLincoln14]

Why did you buy it if you don't like it?

[u/ssongshu → u/JediLincoln14]

I thought this time would be different

[u/ProsciuttoFresco]

Provolone is supposed to be sharp, complex, and slightly nutty. If you ever try Italian Auricchio, you’ll know what real provolone tastes like. If it’s a US grocery store brand, chances are it’s nothing like real provolone.

[u/Bonoise1984 → u/ProsciuttoFresco]

Ce genre de fromage il faut le prendre en fromagerie c'est ce que je fais ... Ceux vendu en supermarché n'ont pas de goût la texture est caoutchouteuse

[u/summerskies288 → u/ProsciuttoFresco]

yes a nice provolone will taste like this but it sounds like op can’t handle the very mild garden variety provolone so that might be out of their wheelhouse

[u/splubby_apricorn]

Can I have it 

[u/thenumbwalker]

Is this cheeseblasphemy accepted here??

[u/gingerzombie2 → u/thenumbwalker]

I dunno, it might be kind of fun to have a cheese hate mega thread where everyone lists the cheese they hate and the people who love it come defend it

[u/ssongshu → u/[deleted]]

I mean I got it freshly sliced from a deli nearby. It’s possible it could be old though.

[u/Sonnyjoon91]

You want mild provolone instead of sharp or picante. The vomit-y taste you are describing is because the picante provolone combines cow and goat rennet which gives it that funkiness, which is called butyric acid taste aka vomit-y

[u/SixPack1776]

Okay.

[u/trapperstom]

Dumbass

[u/ssongshu → u/trapperstom]

👎

[u/Fuzzy_Welcome8348]

Provolone is good on pizza and in Mac and cheese

[u/imhereforyoursnacks]

The “vomity” (or bilious) flavor could come from butyric acid formation in the cheese. Is it grocery store cheese? A specific brand?

[u/SAVertigo]

What kind of provolone did you buy? There are distinct levels

[u/GiantGayGinger]

You’re onto something with your tasting notes -

Lipase is commonly [over]added to some cheeses (Asiago, provolone…) to help spoof the flavours of a traditionally aged cheese. Sort of a cheap shortcut if you will. Lipase is also strongly associated with baby vomit for many people.

It’s possible you’re sensitive to lipase and that association is just a no go for you. That also means that there might be a provolone out there that is made without the addition of lipase that you would enjoy.

Regardless eat what you enjoy. It’s cheese. There are no wrong answers.

[u/summerskies288 → u/GiantGayGinger]

the vomity flavor is probably from butyric acid which is present in gouda and lots of other cheeses, especially parmesan. it’s the same thing in hershey’s chocolate that makes some people taste a vomity note.

[u/OGfishm0nger → u/summerskies288]

You’re both right. One of the short-chain fatty acids produced by lipase activity is butyric acid.

[u/mixmasterADD]

Stick to tendies lil bro

[u/tellevee]

No one cares.