What’s The Process For Making Asiago Cheese?

“Hey, I’m running a small farm in Wisconsin and I’ve recently started making my own cheeses. My herd of cows produces a wonderfully rich milk which I use for various types of dairy products. I’m particularly interested in making Asiago cheese, but I’m not entirely certain about the steps involved in the process. Could you guide me through it?” Thanks, Robert, Green Bay, USA.

Hey Robert, making Asiago cheese can be a rewarding endeavor and with your rich cow milk, you’re already off to a great start. Asiago is an Italian cheese that can vary in texture from smooth to crumbly, depending on its aging process. Let’s break down the process step-by-step so you can get started on making this delicious cheese.

Ingredients and Equipment

Before you start, gather the necessary ingredients and equipment:

• 4 gallons of cow’s milk: Use fresh, high-quality milk for the best results.
• Thermometer: Precision is key in cheese making.
• Rennet: This coagulates the milk. It can be in liquid or tablet form.
• Mesophilic culture: This helps in acid production essential for flavor and texture.
• Calcium chloride: Helps the milk coagulate better.
• Cheese mold and press: To shape and press the curds.
• Cheesecloth: For draining the whey.
• Salt: For flavor and preservation.

Step 1: Preparing the Milk

Heat the milk to around 90°F (32°C) in a large pot. Once the milk reaches the desired temperature, add the mesophilic culture. Stir gently to ensure it’s evenly distributed. Let the milk ripen for about an hour. This step is crucial for developing the cheese’s characteristic flavor.

Why Temperature Matters

Maintaining the correct temperature ensures that the cultures develop properly. Too high or too low, and the milk won’t acidify correctly, leading to potential failures in the cheese-making process.

Step 2: Coagulation

Add calcium chloride to the milk as per the instructions. This helps make the curds firmer, which is especially useful if you’re using store-bought milk. Next, add the rennet and mix gently for a minute. Allow the mixture to sit undisturbed for 30-45 minutes. You’ll know it’s ready when you get a “clean break” – a clear separation between curds and whey.

To test for a clean break, insert a knife or your finger into the curd and lift slightly. If the curd splits cleanly and the whey is clear, you’re ready for the next step.

Step 3: Cutting the Curds

Cut the curds into small cubes about ¼ inch (6 mm) in size. Make vertical cuts first, then horizontal cuts to break the curds into pieces. Allow the curds to rest for about 5 minutes. This step helps expel the whey from the curds, beginning the dehydration process.

How Fine Cutting Affects Cheese

The size of the curd affects the moisture content in the final cheese. Smaller curds release more whey, resulting in a drier and firmer cheese. For Asiago, a smaller curd size is essential to achieve the right texture.

Step 4: Cooking the Curds

Gradually heat the curds to about 104°F (40°C), stirring gently to prevent them from matting together. This step should take about 30 minutes. Once the curds reach the desired temperature, maintain it for an additional 30-45 minutes, continually stirring. The aim is to expel as much whey as possible, concentrating the curd mass.

The Importance of Slow Heating

Slowly heating the curds prevents them from becoming too firm or rubbery. This technique ensures even cooking, which is vital for the curd’s texture and consistency.

Step 5: Draining the Whey

Once the curds have reached the right consistency, it’s time to drain the whey. Pour the curds into a cheesecloth-lined colander. Let them drain naturally for a few minutes, then tie the cloth into a bundle and hang it to drain for about an hour. This ensures most of the whey is removed from the curds.

Why Proper Draining is Vital

Remaining whey can cause spoilage and affect the cheese’s flavor and texture. Ensuring proper drainage helps achieve the right moisture level and prevents unwanted bacterial growth.

Step 6: Pressing the Curds

Transfer the drained curds into a cheese mold. Press the curds at about 15 pounds (6.8 kg) of pressure for about 15 minutes. After this initial pressing, remove the cheese, unwrap it, flip it over, re-wrap it in the cheesecloth, and press it again at 25 pounds (11.3 kg) for another 12 hours.

Consistency in Pressing

Consistent pressure ensures even texture and prevents air pockets, which could lead to spoilage. Regularly flipping the cheese ensures uniform shape and firmness.

Step 7: Brining the Cheese

After pressing, place the cheese into a brine solution (saltwater) for about 24 hours. The longer you leave it in the brine, the saltier the cheese will become. This step not only flavors the cheese but also helps in preserving it.

The Role of Salt

Salt adds flavor and acts as a preservative by inhibiting unwanted bacterial growth and helps in the formation of the cheese rind.

Step 8: Aging the Cheese

Remove the cheese from the brine and pat it dry. Place it in an aging room or a dedicated cheese cave with a temperature maintained around 50-60°F (10-15°C) and humidity levels of 80-85%. Turn the cheese daily for the first week and then weekly for about two months to ensure even aging.

Aging Variations

Asiago can be aged further to develop different textures and flavors:

• Asiago Pressato: Aged for about a month, resulting in a smoother, milder flavor.
• Asiago d’Allevo: Longer aging (up to a year or more) results in a more crumbly and sharper cheese.

Depending on the texture and flavor you prefer, you can adjust the aging time accordingly.

Sampling and Storing

Once the cheese has aged to your liking, it’s time to cut yourself a slice and enjoy the fruits of your labor! Make sure to store the cheese properly to maintain its quality. Wrap it in waxed paper or parchment and keep it in the refrigerator. This will help the cheese breathe while preserving its flavor and texture.

If you decide to sell or gift some of your homemade Asiago, consider vacuum sealing portions for prolonged freshness.

Enjoying the Fruits of Your Labor

Asiago cheese pairs beautifully with a variety of foods. Enjoy it with fresh fruits, nuts, and a glass of your favorite wine. It also melts wonderfully, making it a great addition to pasta dishes and casseroles.

Final Thoughts…

Robert, thanks for your question! The process of making Asiago cheese may seem a tad intricate at first, but each step is vital in achieving that perfect end product. Remember, patience and precision are your best friends throughout this process. Happy cheese making!