(Denmark, Wis. – November 2008) Provolone holds a cherished place in BelGioioso Cheese’s decades-long heritage of Italian cheesemaking. In its ongoing commitment to melding tradition with innovation BelGioioso is proud to be the only U.S. cheesemaker offering Pre-Sliced Sharp Provolone Cheese, available in 6- and 8-ounce retail packs and in bulk size for foodservice. Thanks to BelGioioso, chefs and foodservice operators can now capitalize on a wealth of menu applications that benefit from a popular, “on trend” cheese with a bolder flavor profile, conveniently sliced to save labor and waste.
Chef Michael Artlip, C.E.C., C.C.E., a tenured professor and director of The School of Culinary Arts at Kendall College in Chicago, oversees training and operations at The Café, the college’s casual, student-run retail outlet offering an inspired menu that changes daily. He likes BelGioioso’s Pre-Sliced Sharp Provolone for the labor savings it provides coupled with the unique flavor that contributes to a wide range of real-life cooking applications designed to build menu interest and encourage repeat business.
“As a chef and culinary educator, I appreciate the convenience of Pre-Sliced Sharp Provolone, which adds a bold element to dishes without overwhelming other flavors,” Artlip says. “Plus, the protein structure of this cheese makes it ideal for melting and molding, much like a fine Parmesan.”
To accommodate consumers’ diverse tastes and deliver on marketplace demands for both format and flavor, BelGioioso also offers its Provolone in several different sizes and in mild, medium and sharp profiles.
BelGioioso Cheese, Inc., specializes in all-natural, classic Italian and handcrafted cheeses exclusively produced in Wisconsin. Participating in the rich, long heritage of cheesemaking in Wisconsin, the company is family owned and operated and nestles itself in the green pastures of the northeast region of the state. For product information, recipes or product samples, please contact BelGioioso Cheese at (877) 863-2123 or visit www.belgioioso.com
10 Marketable Menu Solutions Featuring BelGioioso’s Pre-Sliced Sharp Provolone
Developed by Chef Michael Artlip, The School of Culinary Arts at Kendall College
Sharp Provolone Crisps. Cut semi-circles in half, lay cheese quarters on a nonstick sheetpan or parchment paper, bake at 350°F until brown, and let cool before service. These low-carb crackers provide a crunchy contrast to soups and salads.
Grilled Eggplant & Sharp Provolone Sandwich. Place two slices of marinated eggplant and one slice provolone between two slices of bread. Or, heat in a panini grill or grill press. For a variation, substitute eggplant with julienned grilled vegetables tossed with pesto.
Sharp Provolone Croquettes. Fold or roll provolone semi-circles and mold firm mashed potatoes (that have been refrigerated overnight) around each. Coat with egg wash and bread crumbs seasoned with garlic powder. Sauté until golden.
Sharp Provolone Margherita Pizza. Top a thin pizza crust with extra-virgin olive oil, roma-tomato slices, whole basil leaves and Pre-Sliced Sharp Provolone for a bolder version of the beloved Neapolitan classic.
Sharp Provolone Mini-Quiches. Toss julienned provolone slices with croutons or cubed white bread. Layer bottoms of oiled muffin cups with bread/provolone mixture. Top crumbled cooked bacon, then repeat the layer of bread and provolone. Pour egg beaten with milk into each cup, bake uncovered at 350°F, cool, refrigerate, and reheat at service.
French Onion Soup Gratin with Sharp Provolone. Ladle soup into cups or bowls. Press a round cut-out of bread into each vessel to soak up the soup. Repeat with more soup and another bread cut-out. Tuck two quarter slices of provolone inside the rim of the vessel. Bake at 350°F until hot and bubbly or brown under a broiler.
Macaroni & Sharp Provolone. Julienne slices of provolone and mix with melted butter into cooked elbow macaroni or penne in a baking dish. Separately, blend and season whole milk and egg, then pour over pasta. Layer with provolone slices, bake until bubbly, and serve hot.
Sharp Provolone Cheese Sticks. Cover half of a sheet of commercial puff pastry with provolone slices, fold and roll flat. Repeat each step once. Cut into strips, twist, place on a nonstick sheetpan or parchment paper and bake until golden brown.
Edible Sharp Provolone Cups. Julienne semi-circles, mound strips on a nonstick sheetpan or parchment paper (spaced well apart), and bake at 350°F until mounds melt to form flat disks. While warm, mold each disk over an upended ramekin or tea cup, let cool, gently remove, and fill as desired.
Edible Sharp Provolone Bowl. Layer four semi-circles on a nonstick sheetpan or parchment paper to form a four-leaf-clover pattern. Halve a fifth provolone slice and use both quarters to fill in the empty square in the center. Bake until the slices meld together, and while still warm, mold over an upended soup or salad bowl, let cool, pull the provolone bowl away, and fill with a lightly dressed mesclun mix.