Thanks for the reply, Andy.... We will all be glad when COVID is behind us!.... My Montasio is a washed curd version, about half the recipes I found were washed and half weren't.... I compared your recipe to my Asiago, and it's so close I just changed the scalding temperature, and added my Cheddaring technique from my Red Leicester (1.5 hrs, to be adjusted as necessary).... When I do the make I will post in your thread here about mine, if that's OK?....
Bob