Author Topic: Stinky's Asiago Pepato #1  (Read 1455 times)

Stinky

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Stinky's Asiago Pepato #1
« on: March 23, 2015, 02:20:40 PM »
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.

Offline Danbo

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Re: Stinky's Asiago Pepato #1
« Reply #1 on: March 23, 2015, 02:28:42 PM »
Looks great - thanks for working together making our Asiagos. :-)

Stinky

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Re: Stinky's Asiago Pepato #1
« Reply #2 on: March 23, 2015, 05:25:59 PM »
Yeah! You too. :D

Stinky

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Re: Stinky's Asiago Pepato #1
« Reply #3 on: April 14, 2015, 03:12:55 PM »
Mmmmmmmmmmmmmmm.

There was a pinhole in the wax. So I stripped it ( :o ) and tried a bit off the end. This is good. About the same age as the one over Christmas, but man does the lipase make a difference. It's really good. Flavorful, nutty, gets a bit of zest from the peppercorn... the only off thing is the usual slight aftertaste from the bad milk. It's going to be painful, but most of this is going back in the cave.

The texture is firm, slightly springy. It can be cut into thin slices.

Looking forward to this in a few months!