First Asiago

[Andrew Marshallsay]

Just opened my first Asiago, made fron the New England recipe. This is a new cheese to me, so I don't really know what it should be like.
The verdict: nice cheese, good texture but rather bland.

[John@PC]

How long did you age it?  If it's Pressato (30 days or so) it will be "mild".

[Andrew Marshallsay]

Aged about 10 weeks.

[Al Lewis]

I did mine for about 30 days and it was really good.  You can age them out further and change it into a grating cheese.  I loved the one I made from the same recipe you used.

[amiriliano]

Out of curiosity: any lipase use?

[Andrew Marshallsay]

No lipase in this one for a few reasons.
1. I didn't have any
2. It was not called for in the recipe.
3. As it is a cow's milk cheese i would not have considered it.
It is, however, an interesting idea and might add a bit of zip to the cheese, although it would probably be a bit of a stretch to still call it Asiago. (Not that I'm too concerned with names anyway.)