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Author Topic: Asiago  (Read 1592 times)

reg

  • Guest
Asiago
« on: January 25, 2017, 01:01:36 PM »
Well after reading about Al opening his Alpine in just over 60 days I just could not stop myself from opening my smoked olive Asiago, I was pleasantly surprised with this cheese. Great tasting for a cheese of this age and the paste reminded me of a cheese aged six months. Kept a quarter out and vac pac'd the remainder, for how long I don't know.
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Duntov

  • Guest
Re: Asiago
« Reply #1 on: January 25, 2017, 02:32:55 PM »
Looks great Reg.  AC4U
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john H

  • Guest
Re: Asiago
« Reply #2 on: January 25, 2017, 09:53:45 PM »
Nice job Reg I love making Asiago. That smoked olive sounds really good. AC4Y
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AnnDee

  • Guest
Re: Asiago
« Reply #3 on: January 25, 2017, 10:24:04 PM »
Looks wonderful! A
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reg

  • Guest
Re: Asiago
« Reply #4 on: January 26, 2017, 01:24:34 PM »
Thanks everyone. When I make another one I will add more smoked olives for sure. It will be interesting to see if the flavour changes after further aging.
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