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.
Looks like a winner, Susan. A cheese for your efforts.
Where's the flavor notes?
-Boofer-
Beautiful cheese! I have this recipe and now I am inspired to try it myself. :) AC4U
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!
Looking good Susan! How are things in sunny Cal?
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!
Quote from: scasnerkay on January 14, 2016, 10:48:22 PM
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 (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
It would be soooo nice to have access to fresh milk. Lucky lady! I'm looking forward to the write up...
Quote from: Frodage3 on January 19, 2016, 07:10:41 AM
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.
That cheese looks amazing, AC4U. I love looking at all the cheeses here, they make me hungry.
Quote from: Al Lewis on January 19, 2016, 02:12:04 PM
I take it you're in Vancouver Canada and not Washington.
Yes, that's right.