Asiago - at 7 months - Wow!

[scasnerkay]

These cheese has been one of those that was just low maintenance the whole affinage. I gave it a turn and a brushing occasionally, but it form a nice strong rind early on, and just sat there, for months! The recipe is from Peter Dixon for an Asiago Fresco, able to be eaten at 2 months or so. Since it was a 6# cheese, I thought I should let it go out longer, so did not open it until today. I have no idea how it would have been at 2 months, but today I can say I am glad I waited. Half was vacuum sealed and back in the extra cave, as I needed more room in the better controlled cave. Milk was raw Jersey, starter bacteria was Su Casu + LBC80 and I used paste calf rennet.

[Boofer]

Looks like a winner, Susan. A cheese for your efforts.

Where's the flavor notes?

-Boofer-

[Mermaid]

Beautiful cheese! I have this recipe and now I am inspired to try it myself. :) AC4U

[scasnerkay]

Just the right amount of saltiness, nutty, spicy sort of sweetness, great aroma, very nice mouth feel. Added some to risotto last night which was great!

[Frodage3]

Looking good Susan! How are things in sunny Cal?

[scasnerkay]

Rainy, would you believe it! Still no success at blue cheese. Good success with a couple of stinky cheeses. Really looking forward to playing with loads of fresh milk as soon as the colostrom/first milk is cleared from the farm cow. Trying to decide what to make with milk from a cow that actually has grass to eat!

[Al Lewis]

Rainy, would you believe it! Still no success at blue cheese. Good success with a couple of stinky cheeses. Really looking forward to playing with loads of fresh milk as soon as the colostrom/first milk is cleared from the farm cow. Trying to decide what to make with milk from a cow that actually has grass to eat!

If you think it's rainy there Susan come on up to Washington State with me. LOL  Just started a thread on blues if you'd like to take a look at it.  trying to find a simple, easy way that works every time.   https://cheeseforum.org/forum/index.php/topic,15147.0.html

Love that cheese BTW.  I've bookmarked the thread to try it. AC4U  I can see 6 gallons of raw milk in my future. LOL

[Frodage3]

It would be soooo nice to have access to fresh milk. Lucky lady! I'm looking forward to the write up...

[Al Lewis]

It would be soooo nice to have access to fresh milk. Lucky lady! I'm looking forward to the write up...

I take it you're in Vancouver Canada and not Washington.

[MarshmallowBlue]

That cheese looks amazing, AC4U. I love looking at all the cheeses here, they make me hungry.

[Frodage3]

I take it you're in Vancouver Canada and not Washington.

Yes, that's right.