Seven pound Asiago for 18 months+ aging

[LoydB]

I loved the Asiago wheel that I opened up after a year, so made a new wheel that I'll age 18 months+. This used six gallons of raw cow's milk and ended up just a shade over seven pounds.

 

[JLeonard]

Man that is pretty! i know you keep your cheeses in rotation so you dont run out. But, how did you get passed the first one? Waiting a year or more to see if it was any good. I'd cry if after that time I'd messed something up and ruined it. I'm really in awe of your patience!

Jim

 

[crazymoon]

LB, I admire your cheese making craftsmanship !

 

[rjob]

You have a talent for the craft of cheese making. A Master Craftsman for sure!

 

[nomoreusmc]

Recipe?

 

[LoydB]

I missed like, all the replies on this one :(

Man that is pretty! i know you keep your cheeses in rotation so you dont run out. But, how did you get passed the first one?

Thanks! Make stuff that is ready quickly while you wait out the long ones. And once you get a bunch queued up, you're good. I've only made a couple of wheels in the last six months because my stash has filled up.

LB, I admire your cheese making craftsmanship !

Thank you.

You have a talent for the craft of cheese making. A Master Craftsman for sure!

Thanks!

Recipe?

Asiago Cheese Recipe

A recipe for fresh Asiago dolce or fresco. The flavor is sweet, with a youthful quality. Great for those wanting to try a more difficult cheese. Get the recipe.

cheesemaking.com

 

[zwiller]

KILLER stuff Lloyd! Hey meant to ask you. You smoke any? LOVE smoked cheese and smoked a bunch a long time until I was gifted some. I was shocked how much better that stuff was. Have not smoked any since. Goal is to experiment with adding humidity to the smoker and see if that helps but curious if you have any thoughts on it.

 

[nomoreusmc]

I missed like, all the replies on this one :(


Thanks! Make stuff that is ready quickly while you wait out the long ones. And once you get a bunch queued up, you're good. I've only made a couple of wheels in the last six months because my stash has filled up.


Thank you.


Thanks!

Asiago Cheese Recipe

A recipe for fresh Asiago dolce or fresco. The flavor is sweet, with a youthful quality. Great for those wanting to try a more difficult cheese. Get the recipe.

cheesemaking.com

Thanks, where did you get your rennet?

 

[nomoreusmc]

Wait a second it doesn't specify a rennet. I thought the rent you choose affects the flavor of the cheese it's that not true? I'm a newbie so I don't know

 

[LoydB]

KILLER stuff Lloyd! Hey meant to ask you. You smoke any?

It gets cold enough to cold smoke for about 45 minutes a year.

Ok, not quite that bad. We're not huge smoked cheese fans. I'll occasionally do a block of cheddar or gouda for a party, but it's not regular.

Thanks, where did you get your rennet?

New England Cheesemaking Supply Company | Cheese Making

Find home cheese making supplies, recipes, articles and more. We're here to help you make cheese and have fun along the whey. Learn more about making cheese!

cheesemaking.com

Wait a second it doesn't specify a rennet. I thought the rent you choose affects the flavor of the cheese it's that not true? I'm a newbie so I don't know

Vegetable-based rennet is more bitter than animal rennet. That's the only one I know about. The flavor is developed by the culture and aging primarily.

 

[zwiller]

It gets cold enough to cold smoke for about 45 minutes a year.

Ok, not quite that bad. We're not huge smoked cheese fans. I'll occasionally do a block of cheddar or gouda for a party, but it's not regular.

I love cheese and do not think smoking unilaterally improves all cheeses. Over the years I had started getting really picky with what cheese to smoke and have come to prefer gov't cheese/processed/LOL Extra Melt. Not sure if you have played at with it but I have been processing my own with STPP and adding various things, milk, cream. Not perfected it yet but it is REALLY cool to do. SUPER gooey and tasty queso... Hickory Farm is arguably the most popular of all smoked cheeses and not only is it processed/it's not smoked at all (liquid smoke). It is a blend of cheddar and swiss and they cut it with milk and water (using STPP).