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Provolone
Wandering through my often-disappointing local grocery store today, I was sorry to find they were out of grapes and the few remaining onions were sprouting. However, the cheese section was well-stocked with a variety of provolone, which reminded me of something.
When shopping at a Waitrose last month in London, they stocked no provolone at all. My U.S.-based recipe called for some, so I chose a replacement based on texture more than taste. On this side of the ocean, provolone, non-fresh mozzarella, and cheddar are the usual staple cheeses, available in variety even in stores with a good, well-stocked cheese counter. Waitrose was a peculiar grocery store from many angles, and taste in cheese varies substantially from country to country. Was Waitrose's complete lack of provolone symptomatic of the UK or the store?
When shopping at a Waitrose last month in London, they stocked no provolone at all. My U.S.-based recipe called for some, so I chose a replacement based on texture more than taste. On this side of the ocean, provolone, non-fresh mozzarella, and cheddar are the usual staple cheeses, available in variety even in stores with a good, well-stocked cheese counter. Waitrose was a peculiar grocery store from many angles, and taste in cheese varies substantially from country to country. Was Waitrose's complete lack of provolone symptomatic of the UK or the store?