Author Topic: Interesting Asiago Experiment  (Read 866 times)

Offline Sailor Con Queso

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Re: Interesting Asiago Experiment
« Reply #15 on: March 15, 2014, 03:17:33 PM »
IMHO, this recipe is missing Lipase.
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Offline Al Lewis

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Re: Interesting Asiago Experiment
« Reply #16 on: March 15, 2014, 05:13:37 PM »
LOL  Well it wasn't missing it when I made it Sailor because I put some in.  Tastes darn good too!!  I put Lipase in the Asiago I did, that did come out, and it was remarkable so I will continue to add it to the recipe.
« Last Edit: April 06, 2014, 08:21:42 PM by Al Lewis »

Offline Al Lewis

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Re: Interesting Asiago Experiment
« Reply #17 on: April 06, 2014, 01:21:14 PM »
Just a quick update on this cheese.   I am continuing to age it in the cave and mist it with cognac every day.  Absolutely no molds attacking it whatsoever. Needless to say there is a remarkable aroma that greets me whenever I open the cave these days.  I may just mist the cave every day from now on.  Smells delicious. ;D

Offline H-K-J

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Re: Interesting Asiago Experiment
« Reply #18 on: April 06, 2014, 02:04:19 PM »
were's the pix I can't smell it without the pix ;)
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Offline Al Lewis

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Re: Interesting Asiago Experiment
« Reply #19 on: April 06, 2014, 02:26:14 PM »
It looks the same, just smells better!!! LOL :o


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Offline Flound

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Re: Interesting Asiago Experiment
« Reply #20 on: April 06, 2014, 02:33:10 PM »
That looks fabulous, Al.

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Offline John@PC

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Re: Interesting Asiago Experiment
« Reply #21 on: April 09, 2014, 04:03:02 PM »
Looking at the culinary creations on you blog is a real pleasure.  Have you thought about doing a cookbook?  I guess with so much available in the public domain it could be a tough market but I would shell out $20 for just a book-compilation of your recipes.  You would have to do a second volume for cheeses of course!

Offline Al Lewis

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Re: Interesting Asiago Experiment
« Reply #22 on: April 09, 2014, 09:31:27 PM »
Looking at the culinary creations on you blog is a real pleasure.  Have you thought about doing a cookbook?  I guess with so much available in the public domain it could be a tough market but I would shell out $20 for just a book-compilation of your recipes.  You would have to do a second volume for cheeses of course!

Thanks but I'm no chef by any means.  Besides, it's all free on my blog. LOL ;)

Offline Spoons

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Re: Interesting Asiago Experiment
« Reply #23 on: April 09, 2014, 10:08:17 PM »
How did I miss this thread for so long! What an awesome cheese idea Al! Makes me want to spray cognac on stuff now.

So you say its not an asiago anymore. Think its the rind wash that changed the profile? or is it still just a young soft asiago pressato?

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Offline Al Lewis

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Re: Interesting Asiago Experiment
« Reply #24 on: April 10, 2014, 01:39:31 PM »
It wasn't an asiago because I don't think I cooked the curd enough to get sufficient whey out.  For that reason it was very spongey after pressing so I figured, what the heck, I'll do a cognac wash to the thing and see what comes out when it finally dries out.  Still spraying every day. LOL


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