Author Topic: Asiago with black olive  (Read 327 times)

Offline qdog1955

  • Old Cheese
  • *****
  • Location: York, Pa. USA
  • Posts: 511
  • Cheeses: 44
  • Just because we can----doesn't mean we should
Asiago with black olive
« on: April 20, 2015, 02:24:24 PM »
Asiago with black olive
  A Cheese Forum friend and his lovely family from the city of “ Brotherly Love”, paid me a visit this past week end. Darn him, he brought along a couple gallons of raw jersey milk-----forcing me to make an unplanned cheese ;)-----don’t you feel bad for me?  :) So I decided it was time to make an Asiago with black olives.
  So here’s the make and some pics.
4-20-15
2 gallons raw jersey milk
2 gallons PH whole milk
Start Ph   6.68
1 ½ packs of C-201  thermo blend  ( New England Cheese)
½ tsp cal chlor in ¼ cup cold water
2.2 ml.  Liquid  single strength rennet
12 oz. black olives----dehydrated at 215 degrees for ½ hour ---then dried at 120 degrees
7:45 milk at 96 d. add culture and ripened for 60 min.
Ph    6.56
8:47 add rennet
Floc in 14 min. x 2.5 factor
Wasn’t happy with curd set----so went a little longer
9:30   cut curd----rest 5 min.
9:36   start slow stir and temp. rise to 104 degrees in 20 min.
9:55   104 degrees---stir 15 min.
10:10 stir and begin temp. rise to 122 degrees in 20 min.
Ph 6.5
10:28  drain whey down to curd---press with press plate and 8 lbs.
10:35 cut curds in 4 equal pcs. And began layering with olives in mold using plastic piece to keep olives centered
Pressed under whey for 8 min. at 16 lbs.
Flipped and pressed under whey for 8 min. at 16 lbs.
Flipped and pressed without whey for 15 min. at 32 lbs.
Ph----6.41
Flip and press twice more times at 40 lbs.
11:57  flip and press at 80 lbs.
1:54 reached goal Ph ---5.25  into sat. brine for 12 hrs.
Qdog
Worrying----is like sitting in a rocking chair---- a lot of motion-----but it gets you no where.

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 959
  • Cheeses: 76
  • Making cheese makes me calm
Re: Asiago with black olive
« Reply #1 on: April 20, 2015, 02:54:01 PM »
Love cheese and olives - what a great combo... AC4U!
Good idea with the funnel-thing to prevent the olives from getting close to the rind. :)

Offline Stinky

  • Old Cheese
  • *****
  • Location: California
  • Posts: 730
  • Cheeses: 67
Re: Asiago with black olive
« Reply #2 on: April 21, 2015, 12:05:10 PM »
Ah, nice! How long d'ye plan on taking it out?
It's probably a pathogen.

Offline gjfarm

  • Medium Cheese
  • ***
  • Location: Montana
  • Posts: 21
  • Cheeses: 0
  • Default personal text
Re: Asiago with black olive
« Reply #3 on: April 21, 2015, 01:08:45 PM »
Keep us informed on this one.  One of my favorite way to serve Chevre is to dice up black and green olives, onion, jalapeno pepper mixed with a bit of olive oil and put on top of a round with crackers.  Pretty looking and always impresses people.

Offline qdog1955

  • Old Cheese
  • *****
  • Location: York, Pa. USA
  • Posts: 511
  • Cheeses: 44
  • Just because we can----doesn't mean we should
Re: Asiago with black olive
« Reply #4 on: April 22, 2015, 05:10:33 AM »
Danbo----the funnel thing is from a frozen microwave meal----Healthy Choice Cafe Steamer----they're about 8 in. diameter, just cut bottom with scissors ----the concept is good -, my execution of the concept was questionable.

Stinky ----my previous Asiagos were good at 2 months, but much better at 3 and 4 months-----with the olives, I have no idea, that's the trouble with experiments :-\

gfarm-----will post progress down the road

Qdog
Worrying----is like sitting in a rocking chair---- a lot of motion-----but it gets you no where.

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 959
  • Cheeses: 76
  • Making cheese makes me calm
Re: Asiago with black olive
« Reply #5 on: April 22, 2015, 06:49:03 AM »
Qdog: It works - that's what counts... :-)

Offline amiriliano

  • Mature Cheese
  • ****
  • Location: Philadlephia area, USA
  • Posts: 225
  • Cheeses: 27
  • Queso Nerd
Re: Asiago with black olive
« Reply #6 on: April 22, 2015, 03:18:52 PM »
Nice work! AC4U my friend

Offline qdog1955

  • Old Cheese
  • *****
  • Location: York, Pa. USA
  • Posts: 511
  • Cheeses: 44
  • Just because we can----doesn't mean we should
Re: Asiago with black olive
« Reply #7 on: July 18, 2015, 07:28:19 AM »
 Opened this Asiago with black olive this morning. WOW !!! This deserves a big " ATTA-BOY " with a pat on the back, too. Not so much for the black olive----they are pretty much over powered by the cheese. The cheese flavor, smell and texture are awesome. The olives added a little more salt than my usual Asiago makes---but not too much. I'm not sure why---but seem to have a knack for making Asiago, at least the Mezzano type----wish I could say that for all my different makes. It melts wonderfully, too.

Qdog
Worrying----is like sitting in a rocking chair---- a lot of motion-----but it gets you no where.

Offline amiriliano

  • Mature Cheese
  • ****
  • Location: Philadlephia area, USA
  • Posts: 225
  • Cheeses: 27
  • Queso Nerd
Re: Asiago with black olive
« Reply #8 on: July 18, 2015, 02:33:01 PM »
When you bringing some over?

Offline Kern

  • Mature Cheese
  • ****
  • Location: King County, WA
  • Posts: 358
  • Cheeses: 27
  • Grass today......cheese tomorrow.
Re: Asiago with black olive
« Reply #9 on: July 19, 2015, 08:32:59 PM »
Great looking cheese.  So, have one on me. :)  I wonder if your drying the olives killed their mild taste.  Did you check the taste of a dried one when you were making the cheese?

Offline qdog1955

  • Old Cheese
  • *****
  • Location: York, Pa. USA
  • Posts: 511
  • Cheeses: 44
  • Just because we can----doesn't mean we should
Re: Asiago with black olive
« Reply #10 on: July 20, 2015, 05:55:08 AM »
Acutually, I did taste them when dried-----a little rubbery and salty, and the taste seemed stronger if anything. I think if I tried black olives again I would try with a much milder cheese that might match the more delicate olive taste.
Qdog
Worrying----is like sitting in a rocking chair---- a lot of motion-----but it gets you no where.