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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Andrew Marshallsay on March 14, 2014, 11:09:30 AM

Title: First Asiago
Post by: Andrew Marshallsay on March 14, 2014, 11:09:30 AM

Just opened my first Asiago, made fron the New England recipe. This is a new cheese to me, so I don't really know what it should be like.
The verdict: nice cheese, good texture but rather bland.

Title: Re: First Asiago
Post by: John@PC on March 14, 2014, 10:36:45 PM

How long did you age it?  If it's Pressato (30 days or so) it will be "mild".

Title: Re: First Asiago
Post by: Andrew Marshallsay on March 14, 2014, 11:35:32 PM

Aged about 10 weeks.

Title: Re: First Asiago
Post by: Al Lewis on March 15, 2014, 12:07:35 AM

I did mine for about 30 days and it was really good.  You can age them out further and change it into a grating cheese.  I loved the one I made from the same recipe you used.

Title: Re: First Asiago
Post by: amiriliano on May 29, 2014, 08:21:38 PM

Out of curiosity: any lipase use?

Title: Re: First Asiago
Post by: Andrew Marshallsay on June 18, 2014, 06:25:45 AM

No lipase in this one for a few reasons.
1. I didn't have any
2. It was not called for in the recipe.
3. As it is a cow's milk cheese i would not have considered it.
It is, however, an interesting idea and might add a bit of zip to the cheese, although it would probably be a bit of a stretch to still call it Asiago. (Not that I'm too concerned with names anyway.)