Asiago cheese
comes from Europe and is known for its nutty flavor. Asiago cheese is typically produced in two different forms. Mature asiago is known as Asiago d´Allevo and fresh asiago is known as Pressato (see References). Fresh asiago cheese is made by using whole milk and is aged for over 40 days. The cheese has small holes in it and is semisoft in texture. Asiago is usually served grated or in chunks over salads, soups and pastas.
Instructions
1. Heat the milk on medium-low heat in the pot for 20 minutes. Be sure not to boil or scorch the milk while cooking it.
2. Mix the 1/4 tsp. of thermophilic type c culture in with the milk and stir. Let the mixture sit for 30 to 45 minutes (see References).
3. Mix in the rennet tablet. After 1 hour the milk should start to curdle.
4. Cut and whisk the curds at the same time to break them into small pieces. Continue heating and stirring the curds for 20 minutes.
5. Cook at a medium-high level for 20 minutes or until the curds are no longer sticking (see References). Continue cooking for over 1 hour to let the curds settle at the bottom of the pot.
6. Drain all of the excess liquid in the curds using a cheese cloth and colander.
7. Store and age the cheese in a warm dry area in a mold. Preserve the cheese using the sea salt and turn the cheese over in the mold every 2 days. Continue doing this for about 2 months or until the cheese has taken its form.
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