Asiago Pepato and Parmesan – April 11, 2015

I made three cheeses in one day.  The Asiago Recipe came from the cheese making blog site. The parmesan recipe also came from the same site.  The last one I made from the Whey a Ricotta. Asiago needs to age till August 2015 and the Parmesan should age till February 2016.

Update: July 27,2015 – The Asiago has been in a seal-a-meal bag which keep it moist and soft but it might have keep the flavor from developing. I’m not a fan of the current flavor.  It needs a lot more time, so I removed it from the plastic and decided to wax it.