Provolone question

[waterdalemama]

Can I make provolone (or something similar) by aging my asadero cheese? The two recipes sound very similar.

How do you age it? I mean does it need waxed or how does it keep from drying out? The recipe for provolone just says to age it at 50* and 85% humidity for so long and then 40* and 85% humidity. If I put it down in my cool pantry in a large tupperware container would that work? Maybe it would need a bowl of water in with it. I dont have any way to check humidity right now.

[Tea]

I have never made an asadero so I can't comment on that issue, as I have only made it using a mozz recipe with lipase added.  I usually then just hand mold a shape, and age it for 6-8 weeks, brushing with olive oil every now and then to stop the rind from cracking.  I have only ever done this is very primitive conditions, as my "cave" is an esky, so temps were around 12C, and who knows what humidity. 
Let me assure you, that if I can manage to turn one out, anyone can.
HTH's and keep us informed of your progress.

[waterdalemama]

Thanks! That's helps me out some!