Asiago

[reg]

Well after reading about Al opening his Alpine in just over 60 days I just could not stop myself from opening my smoked olive Asiago, I was pleasantly surprised with this cheese. Great tasting for a cheese of this age and the paste reminded me of a cheese aged six months. Kept a quarter out and vac pac'd the remainder, for how long I don't know.

[Duntov]

Looks great Reg.  AC4U

[john H]

Nice job Reg I love making Asiago. That smoked olive sounds really good. AC4Y

[AnnDee]

Looks wonderful! A

[reg]

Thanks everyone. When I make another one I will add more smoked olives for sure. It will be interesting to see if the flavour changes after further aging.