Interesting Asiago Experiment

Started by Al Lewis, March 01, 2014, 10:13:42 PM

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Sailor Con Queso

#15
March 15, 2014, 08:17:33 PM
IMHO, this recipe is missing Lipase.

Al Lewis

#16
March 15, 2014, 10:13:37 PM Last Edit: April 07, 2014, 01:21:42 AM by Al Lewis
LOL  Well it wasn't missing it when I made it Sailor because I put some in.  Tastes darn good too!!  I put Lipase in the Asiago I did, that did come out, and it was remarkable so I will continue to add it to the recipe.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Al Lewis

#17
April 06, 2014, 06:21:14 PM
Just a quick update on this cheese.   I am continuing to age it in the cave and mist it with cognac every day.  Absolutely no molds attacking it whatsoever. Needless to say there is a remarkable aroma that greets me whenever I open the cave these days.  I may just mist the cave every day from now on.  Smells delicious. ;D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

H-K-J

#18
April 06, 2014, 07:04:19 PM
were's the pix I can't smell it without the pix ;)
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Al Lewis

#19
April 06, 2014, 07:26:14 PM
It looks the same, just smells better!!! LOL :o
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Flound

#20
April 06, 2014, 07:33:10 PM
That looks fabulous, Al.

I wish my iPad was scratch and sniff...

John@PC

#21
April 09, 2014, 09:03:02 PM
Looking at the culinary creations on you blog is a real pleasure.  Have you thought about doing a cookbook?  I guess with so much available in the public domain it could be a tough market but I would shell out $20 for just a book-compilation of your recipes.  You would have to do a second volume for cheeses of course!

Al Lewis

#22
April 10, 2014, 02:31:27 AM
Quote from: John@PC on April 09, 2014, 09:03:02 PM
Looking at the culinary creations on you blog is a real pleasure.  Have you thought about doing a cookbook?  I guess with so much available in the public domain it could be a tough market but I would shell out $20 for just a book-compilation of your recipes.  You would have to do a second volume for cheeses of course!

Thanks but I'm no chef by any means.  Besides, it's all free on my blog. LOL ;)
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Spoons

#23
April 10, 2014, 03:08:17 AM
How did I miss this thread for so long! What an awesome cheese idea Al! Makes me want to spray cognac on stuff now.

So you say its not an asiago anymore. Think its the rind wash that changed the profile? or is it still just a young soft asiago pressato?

A cheese for you!

Al Lewis

#24
April 10, 2014, 06:39:31 PM
It wasn't an asiago because I don't think I cooked the curd enough to get sufficient whey out.  For that reason it was very spongey after pressing so I figured, what the heck, I'll do a cognac wash to the thing and see what comes out when it finally dries out.  Still spraying every day. LOL
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos
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