Asiago with black olive
A Cheese Forum friend and his lovely family from the city of “ Brotherly Love”, paid me a visit this past week end. Darn him, he brought along a couple gallons of raw jersey milk-----forcing me to make an unplanned cheese
-----don’t you feel bad for me?
So I decided it was time to make an Asiago with black olives.
So here’s the make and some pics.
4-20-15
2 gallons raw jersey milk
2 gallons PH whole milk
Start Ph 6.68
1 ½ packs of C-201 thermo blend ( New England Cheese)
½ tsp cal chlor in ¼ cup cold water
2.2 ml. Liquid single strength rennet
12 oz. black olives----dehydrated at 215 degrees for ½ hour ---then dried at 120 degrees
7:45 milk at 96 d. add culture and ripened for 60 min.
Ph 6.56
8:47 add rennet
Floc in 14 min. x 2.5 factor
Wasn’t happy with curd set----so went a little longer
9:30 cut curd----rest 5 min.
9:36 start slow stir and temp. rise to 104 degrees in 20 min.
9:55 104 degrees---stir 15 min.
10:10 stir and begin temp. rise to 122 degrees in 20 min.
Ph 6.5
10:28 drain whey down to curd---press with press plate and 8 lbs.
10:35 cut curds in 4 equal pcs. And began layering with olives in mold using plastic piece to keep olives centered
Pressed under whey for 8 min. at 16 lbs.
Flipped and pressed under whey for 8 min. at 16 lbs.
Flipped and pressed without whey for 15 min. at 32 lbs.
Ph----6.41
Flip and press twice more times at 40 lbs.
11:57 flip and press at 80 lbs.
1:54 reached goal Ph ---5.25 into sat. brine for 12 hrs.
Qdog