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Author Topic: Asiago Cheese Making - Starter Cultures  (Read 3732 times)

BigCheese

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Asiago Cheese Making - Starter Cultures
« on: January 04, 2011, 04:09:06 PM »
Hi everyone,

I am about to make my first asiago and Peter Dixon's recipe calls for Thermo C. I have Thermo B and am wondering if this will work in C's place? The 200 Easy Cheese Recipes book just calls for thermophilic culture, so I assume this will not be a problem. Thanks in advance.

Nitai
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linuxboy

  • Guest
Re: Asiago Cheese Making - Starter Cultures
« Reply #1 on: January 04, 2011, 04:10:59 PM »
Yes, but it will have less of a sweet, nutty note. You're omitting helveticus and using bulgaricus instead, their enzymes are different.
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Cheese Head

  • Guest
Re: Asiago Cheese Making - Starter Cultures
« Reply #2 on: January 04, 2011, 05:13:57 PM »
Info:

Our Wiki: Manufactured Cultures listing shows names, ingredients, what they develop and uses. I've just updated Abiasa's Thermo B & C section with linuxboy's feedback.
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BigCheese

  • Guest
Re: Asiago Cheese Making - Starter Cultures
« Reply #3 on: January 04, 2011, 09:13:24 PM »
Thank you both, as always!
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BigCheese

  • Guest
Re: Asiago Cheese Making - Starter Cultures
« Reply #4 on: April 06, 2011, 06:03:41 AM »
I never ended up making this, but would like to tomorrow. I also have TA61 and LH100, should either of them be added?

I think I will do a 10 gal batch.

Thanks,
Nitai
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BigCheese

  • Guest
Re: Asiago Cheese Making - Starter Cultures
« Reply #5 on: April 06, 2011, 05:32:32 PM »
I went ahead and used TA61 and LH100 as per Ricki Carrol's site. Now I am wondring about PH markers. Anyone have any? I just added culture and am hoping to have something to look for with my PH meter...
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