I'm going to try an Asiago cheese next- probably will try for the younger version (aged 40 days). Thanks Debi for posting links to your recipe:
http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl?num=1200537380; I'm going to try that.
Question: What weights or psi do you press at in steps 12 and 13:
"Press about one hour until the wheels are formed.
12.Take off press, remove cloths, turn wheels, replace with smooth cloths dipped in brine, and press again.
13.Turn wheels 1-2 more times during pressing if possible. Leave on press overnight; keep the room at 72-76 °F "
Also, for brining- do you mean to brine for 24 hours first, and then add an additional ~5hrs per lb of cheese on top of that? I assume saturated brine?
"14.Next morning remove wheels from press and move to the brine room at 50-55°F. After 24 hours brine the wheels for 4-5 hours per lb.
15.Turn the wheels in the brine once per day and sprinkle dry salt on the tops "
Thanks in advance for any tips!
