Man cannot live on bread alone; the same can be said of burgers! A juicy meat patty is just not the same without a tasty sauce for some extra flavours, along with a thick and satisfying layer of cheese. Here are some mouth-watering morsels of information about the cheeses which Hugo Chetcuti’s team of experts use in their recipes.
Provolone
This Southern Italian cheese is found in forms: Provolone Dolce and Provolone Piccante. The latter is generally favoured as the most popular, with a sharper taste due to a longer aging process.
The flavours of this cheese are greatly intensified when melted, making it a great addition to a hearty burger. It’s also rich in protein, calcium and Vitamin A. “Provolone” comes from two words in Italian “prova” or “provola”, which when translated to English mean globe shaped; the figure for which the cheese is named.
Red Leicester
Unlike most cheeses, Red Leicester has an appearance that’s easily recognisable when it comes to colour. It’s reddish and deep, a result of the annatto extract with which it’s dyed, to produce its distinctive hue.
Red Leicester has a milder flavour than most Cheddars, as well as a harder and crumblier texture. Its taste is imbued with notes of caramel with an aroma that’s rich and authentic.
Cheddar
The name of this cheese derives from the English village where it originated. Cheesemakers measure aging periods according to how strong they need the flavour and texture to be. The more mature the cheese is, the sharper the taste; the ideal aging process lasts for about 5-6 years. Cheddar at 12 months is referred to as “old cheddar”, whereas a batch aged for 18 months is “extra old”. Hugo Chetcuti’s chefs like to use a matured cheddar paired with salami and Welsh Beef, sandwiched in fresh lettuce and tomatoes.
Cheddar is high in protein and calcium content, and also includes a number of vitamins and minerals making it a healthy addition to your diet (within moderation).
Mozzarella
In contrast to cheddar, mozzarella is best consumed just a few hours after being made. With age, it becomes unpleasantly bitter and sour. Although most mozzarella bought from local supermarkets is made from cow’s milk, “real” mozzarella comes from the milk of water buffalo (Mozzarella Di Bufala).
High in water content and low in fat, mozzarella has a milky and slightly acidic taste with a soft, moist feel to it.
How much cheesiness can you handle? Why not test yourself by stopping by at Hugo’s Burger Bar, owned by Hugo Chetcuti, and bite into a lush meaty patty lined with Provolone or a flavoursome Cheddar. And if that doesn’t satisfy you enough, help yourself to our delicious selection of sides.
