Thanks for that!
Just had a chance to watch it all the way through. Interesting, milk is at 34 C, then rennet added and it sits for 20 minutes (probably a x2 floc for our purposes), cut, raised to 45 C, cooked, then pressed, brined, and aged.
Here, they say aging for mature Montasio is only 90 - 100 days, and that it can be eaten young as well (60 days). The cheese they are showing is clearly a table cheese, rather than a hard grating cheese. Hmmmm, I might just cut into mine sometime around the 90-100 day mark then. I'm pretty sure my lipase isn't working as I'm not getting the aroma that all my other lipase added cheeses have developed. Not sure why. Anyway, great video.
- Jeff