First Asiago!

[amiriliano]

Raw cow milk 4 gallons (3.7 pounds after pressing). AGed x 2 months at 85%RH and 55 F. Delicious!!

[Andrew Marshallsay]

Well done. A lovely looking cheese and worth another.

[Danbo]

Looks great! :-)

[qdog1955]

Nice cheese--and another for you-----I expect to see a cheese trier hole, soon.
Qdog

[H-K-J]

How does it taste?? More info please
Nice lookin cheese AC4U

[amiriliano]

Thanks all!

At QDog: yes! will soon with my top of the line trier!!

This was a Caldwell make:
Thermo B 1/2 tsp per 4 G
No CaCl since it was raw milk
Milk to 90F
Flocc factor = 2.5
Cut
Stir and hold at 90 x 20 minutes
Increase to 108 F while stirring over 30 min
Goal whey pH = 6.5
Mold and press with increasing weight (starting at weight of curds and doubling) 15 min, flip, 30 min flip then 12 hours
End curd pH = 5.5
Heavy brine 12 hours per pound

Age 2-12 months

[amiriliano]

Oh ! And it's really delicious. Tiny eyes throughout and super creamy!