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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: DeejayDebi on June 13, 2009, 06:08:04 AM
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I haven't made Asiago in a few years so I thought it was time. I decided to try my new stainless milk I got from Ulmers a few months ago. Kind of rough t slide the cheese cloth into but I managed. I think next time I'll switch back to linen - the finer weave will make it easier to slide in and out (I think).
I did add few few drops of ammatto for color.
Anyway - I always add a bit of basil to my asiago - I just love basil and it really goes well wth asiago cheese. Try it you'll love it too. I add it right after the cultures so it has time to hydrate and cook into the cheese.
Sorry about the closeup being knd of blurry I don't know why some pictures just don't focus right.
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Next few pixs are of brining and the drying. I added new cheese cloth after the brine bath mostly for protection of the cheese. The mat leaves less marks when it's wrapped. I did get alot of tiny marks from the mold already hopefully it will add character to the cheeses. This will go to the guy at work. I wil slide it into small wheels of about 3/4 pound each.
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Several months ago I was looking for an Asiago recipe - without success I might add. Would you be willing to share yours?
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Actually I have two:
Asiago - adapted from recipes by Peter Dixon
http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl?num=1200537380 (http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl?num=1200537380)
I've never used one of his recipes that wasn't spot on perfect!
http://www.deejayssmokepit.net/Asiago.htm (http://www.deejayssmokepit.net/Asiago.htm)
BTW I prefer to use the EZAL TA61 + EZAL LH100 recipe
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I decided to slice the Asiago into wheels it was getting out of round to much while drying.