My 100th Cheese, and My Biggest Mistake Yet.

This yogurt-cultured Asiago is rubbed with a rosemary-infused olive oil prior to aging, and can be eaten young (at two months), or much later (1-3 years).

Tasting the cheese:    • Tasting The Cheese I'd Forgotten To B...  

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Recipes: https://jennifermurch.com/recipe-index
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LINKS and RECIPES
Sweet and Spicy Popcorn (with fresh rosemary): https://bit.ly/3NAOd7d
Homemade Yogurt: https://bit.ly/3bH4Ror
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)

CHAPTERS
00:00 Rosemary Asiago Cheese
00:10 The Method
00:46 Using yogurt as a thermophilic culture
02:51 How to check for a clean break
03:52 Cutting the curd
05:34 Heating the curds
07:07 The Squeeze Test
09:20 How to keep the cheesecloth from sticking to the cheese
10:25 Pouring off the whey
11:28 Pressing the cheese
14:37 Rosemary-Infused Olive Oil Rub
16:48 Vac-packing the cheese and aging
18:17 Oops
20:13 Experimenting with dry salting a vac-packed cheese



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