Mary Karlin's recipe for Asiago (with peppercorns) recommends making two rounds so you can cut one early (three weeks) for Asiago Pressato and age the other for as long as you want. I've done 3 (or 4?) Asiago's with cows milk and it was great at whatever age, IMO. At 6 weeks I would think it would be just right for Thanksgiving (Asiago and cranberries?
) or you could use half and bag the other half for longer aging.
Which leads me to a related comment: For those of us that make cheese as a hobby aging is an "open book". What I mean here is that you can follow the recipe by rote, or you can "bend the rules" so to speak and still have a wonderful cheese to enjoy now AND later. Some of the best cheeses I've made were the ones that I cut a bit early, and feeling guilty bagged them and stuck them in the back of the fridge. When I cut those they were even better!