A wonderful hard pressed cow’s milk cheese to be aged a year!
I made a large Asiago Pepita to age for a year. A year! Maybe. We shall see. Is it not gorgeous? And I made a small round to eat after 6 weeks and it is a very mild yummy buttery cream smooth treat! I think this cheese must have been very straight forward to make, as there was little activity on twitter and facebook this past month from Cheesepalooza Asiago participants bemoaning the process! I found it very easy to make and I cannot wait to try my finished aged round!
Nic at Nic Cooks from Australia has made an incredible looking asiago! I usually read all of the post before or as I do the round up, but this month is a little tight in time for me. I cannot wait to read about how she got her cheese so aged looking already! It looks incredible! Too bad this wasn’t on the Mother-In-Law homemade cheese platter, Nic! You may have to post a wedge!
Sharon is a new Cheesepalooza member and she has written her Asiago post and posted it on our Cheesepalooza Facebook Page. If you are not a Facebook member, you will not be able to see it, which is unfortunate, as this is a great read from a very dedicated and committed new Cheesehead! Welcome, Sharon! (And I apologize, Sharon. Somehow, you are not on the Facebook Participants page. Would you please resend that information to me? I was sure I had added you. )
Stephanie at Clockwork Lemon and her mom, Lori Anne, both from Calgary Alberta, have made this yummy looking asiago! I will get to meet Stephanie in person in April because she is presenting at the Food Bloggers of Canada Conference! Isn’t that incredible? We live in the same province, but I will meet her in Ontario! I am excited about that. Anyone else interested in attending the Food Bloggers of Canada Conference please register as soon as possible. I am so excited to be going!
Evelyn at Cheap Ethnic Eatz in Montreal Qu has made this exquisite Romano!
Dianne Ader at Bar Over V Ranch from Okanogan, Washington USA, has a cave full of homemade cheeses! Yum! She has made her asiago and I am eager to read and find out which one of these beauties, above, that it is!
Eventhough, Larry at La Bonne Vie from Edmonton Alberta was in Hawaii almost the entire month, he still managed to make his Asiago! Bravo. It does look like it will be mighty tasty, but he just made it last weekend, so it is still aging. With Larry in the city, chances are very good that I will be sinking my teeth into this one sometime this year!
Ntala at Crazy Mare Ranch from Barrhead Alberta makes incredible cheese. I know. I have tasted many of her artisan triumphs. I cannot wait to taste this one. I hope I am lucky enough. It looks like there are various peppers bejeweling this lovely round.