Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
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Ingredient
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
“The process of Ragusano cheese making has some characteristics of cultured Mozzarella and some characteristics of Provolone manufacture.”
Ragusano cheese making → has characteristics of → cultured Mozzarella and Provolone manufacture
“smoked provolone cheese showed the lowest”
smoked provolone cheese → shows → lowest microbial richness
“Streptococcus was observed to be the most abundant organism in provolone (72 to 85%) and Swiss (60 to 67%)”
Streptococcus → dominates → provolone and Swiss cheese
“Cheddar and Provolone cheeses were organoleptically preferred when gastric lipase preparations were included in their manufacture”
Cheddar and Provolone cheeses → were organoleptically preferred → when gastric lipase preparations were included