Author Topic: First Asiago  (Read 379 times)

Online Raw Prawn

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First Asiago
« on: March 14, 2014, 06:09:30 AM »
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.
- Andrew


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Online John@PC

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Re: First Asiago
« Reply #1 on: March 14, 2014, 05:36:45 PM »
How long did you age it?  If it's Pressato (30 days or so) it will be "mild".

Online Raw Prawn

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Re: First Asiago
« Reply #2 on: March 14, 2014, 06:35:32 PM »
Aged about 10 weeks.
- Andrew

Offline Al Lewis

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Re: First Asiago
« Reply #3 on: March 14, 2014, 07:07:35 PM »
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.

Offline amiriliano

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Re: First Asiago
« Reply #4 on: May 29, 2014, 03:21:38 PM »
Out of curiosity: any lipase use?


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Online Raw Prawn

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Re: First Asiago
« Reply #5 on: June 18, 2014, 01:25:45 AM »
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.)
- Andrew