Dont want to answer for DJ but ive used this recipe and the cheese turned out well.
Pressing was..under "warm" whey,15 mins @ 10 lb...flip and redress...15 mins @ 20 lb....then dry press 12 hours @ 50 lb. The mold i use is 6.5" diameter.
The 24 hours she refers to, is the time between when you add the starter cultures to make and the time you start to brine. by waiting 24 hours you are giving the cultures a chance to work before killing them off with the salt...This is important in order to get the flavor of the Asiago.