And Asiago number two.
Made on 2/27/15
6 qt. whole P/H milk
2 qt. 1% P/H milk
1/4 tsp Thermo B
1/4 tsp. CaCl2
1/2 tsp. calf rennet
1/8 tsp. lipase
1 1/2 tsp. peppercorns
8:04 Started heating milk with lipase
8:18 Reached 92º F, added culture and CaCl
9:04 Added rennet, 3x floc, 11 minutes
9:38 Cut to 1/2 inch, let sit for 5 minutes
9:45 Started raising temp. to 104º F, stirring
10:03 Reached 104º F, maintain for 15 minutes, stirring
10:18 Start raising heat to 118º, stirring
10:39 Reached 118º F, rest for 20 minutes
11:00 Drained, put peppercorns halfway, press with 10
1:32 Flipped, press with 20
Pressed for eight hours.
Ripened for a week and a half, rubbing occasionally with olive oil, before waxing both out of space concerns and mold concerns with the exposed peppercorns.
I plan to age it out for at least two months.