How to Make Asiago Pepato at Home

Asiago is made in the Veneto region of Italy and comes in two versions; Asiago pressato, a fresh version aged 21 days, and Asiago d'allevo which is aged up to 2 years. This is a scaled down 8-litre version that can be eaten early or left to mature for the longer period.

I decided to add green peppercorns as I am going to be taste testing after 21 days. I want to see if the flavour holds up even with short ageing.

Starter culture used Sacco MOT92; littlegreenworkshops.com.au/product/thermophili…

Rennet Chymax Plus IMCU 200; littlegreenworkshops.com.au/product/rennet-liqu…

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