I haven't made Asiago in a few years so I thought it was time. I decided to try my new stainless milk I got from Ulmers a few months ago. Kind of rough t slide the cheese cloth into but I managed. I think next time I'll switch back to linen - the finer weave will make it easier to slide in and out (I think).
I did add few few drops of ammatto for color.
Anyway - I always add a bit of basil to my asiago - I just love basil and it really goes well wth asiago cheese. Try it you'll love it too. I add it right after the cultures so it has time to hydrate and cook into the cheese.
Sorry about the closeup being knd of blurry I don't know why some pictures just don't focus right.