Introduction: Mastering Italian Asiago at Home
Asiago cheese, originating from the picturesque Asiago Plateau in northeastern Italy, has delighted cheese lovers for centuries with its rich, complex flavor profile. While traditionally made in specialized dairies, today’s home cheesemakers can create authentic Asiago using quality equipment like the Booneve Cheese Press. This comprehensive guide will walk you through creating both fresh (Asiago Pressato) and aged (Asiago d’Allevo) varieties in your own kitchen.
Time required: 2-3 days active preparation, plus 2-12 months aging
What Makes Asiago Cheese Special?
Authentic Asiago cheese comes in two distinct varieties:
- Asiago Pressato (Fresh Asiago): Soft, mild, and slightly sweet with a smooth, elastic texture. Aged 20-40 days.
- Asiago d’Allevo (Aged Asiago): Firm, rich, and complex with a granular texture and nutty flavor. Aged 3-12+ months.
Both varieties begin with the same base process, with the aging time determining the final style and flavor profile. The Booneve Cheese Press is perfectly designed to accommodate both styles, allowing you to create either variety with confidence.
Essential Equipment for Making Asiago
Before starting your Asiago cheesemaking journey, gather these necessary tools:
- Booneve Cheese Press — Essential for achieving proper texture and moisture content
- Digital thermometer with 1°F accuracy
- 5-gallon stainless steel pot
- Long knife or curd cutting tool
- Fine cheesecloth
- Large colander
- Slotted spoon and stirring ladle
- pH test strips (optional but helpful)
- Food-grade wax for aging (optional)
Ingredients for Homemade Asiago (2 lb/900g wheel)
For Asiago Pressato (Fresh):
- 2 gallons (7.5 liters) whole cow’s milk
- 1/4 teaspoon mesophilic culture (MM100 or Flora Danica)
- 1/4 teaspoon thermophilic culture (optional)
- 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
- 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
- 2 tablespoons non-iodized salt
For Asiago d’Allevo (Aged):
- Same ingredients as above, but with slightly lower moisture content during pressing
Step-by-Step Asiago Cheese Recipe
Day 1: Making the Base Cheese
Step 1: Prepare and Heat the Milk (30 minutes)
- Pour 2 gallons of whole milk into your stainless steel pot
- Heat gradually to 95°F (35°C) for Pressato or 90°F (32°C) for d’Allevo
- Once target temperature is reached, add calcium chloride solution while stirring gently
Step 2: Add Starter Cultures (40 minutes ripening)
- Sprinkle mesophilic and thermophilic cultures over the milk surface
- Allow 2 minutes for rehydration
- Stir thoroughly using gentle up-and-down motions for 2 minutes
- Cover and maintain temperature for 40 minutes
Step 3: Add Rennet (30 minutes setting)
- Add diluted rennet to milk while stirring gently
- Stir for exactly 1 minute
- Cover and maintain temperature for 30 minutes
- Check for clean break (insert knife – it should come out clean with clear separation)
Step 4: Cut the Curds (15 minutes)
- Cut the curd mass into 1/2-inch (1.3 cm) cubes for Pressato or 1/4-inch (0.6 cm) cubes for d’Allevo
- Make vertical cuts in a grid pattern
- Follow with horizontal cuts at different angles
- Allow to rest for 5 minutes after cutting
Step 5: Cook the Curds (45 minutes)
- For Pressato: Gradually increase temperature to 106°F (41°C) over 30 minutes
- For d’Allevo: Gradually increase temperature to 115°F (46°C) over 45 minutes
- Stir gently but continuously to prevent curds from matting
- Hold at final temperature for 15 minutes while continuing to stir
Step 6: Drain and Form (15 minutes)
- Line a colander with cheesecloth
- Pour curds into the colander
- Allow to drain for 5 minutes
- Gather the corners of the cheesecloth and twist gently to remove additional whey
Pressing with Your Booneve Cheese Press
Step 7: First Pressing (1 hour)
- Set up your Booneve Cheese Press with the stainless steel drainage tray centered on the base
- Transfer the curds in cheesecloth to the press
- Fold the cheesecloth neatly over the top
- Place the wooden follower on top
- Assemble the press with the upper frame and threaded rods
- Apply light pressure by tightening the wing nuts just until the springs begin to compress
- Press for 1 hour at room temperature
Step 8: Flip and Second Pressing (3 hours)
- Remove cheese from the Booneve press
- Unwrap, flip, and rewrap in fresh cheesecloth
- Return to the press
- For Pressato: Apply medium pressure (springs compressed to 1/3 capacity)
- For d’Allevo: Apply medium-firm pressure (springs compressed to 1/2 capacity)
- Press for 3 hours
Step 9: Final Pressing (12-24 hours)
- Remove, unwrap, flip, and rewrap again in fresh cheesecloth
- Return to the Booneve press
- For Pressato: Apply medium-firm pressure
- For d’Allevo: Apply firm pressure (springs compressed significantly)
- Press for 12 hours (Pressato) or 24 hours (d’Allevo)
The Booneve Cheese Press’s precision spring system ensures even pressure distribution, which is crucial for proper texture development in Asiago cheese. The robust Siberian pine construction provides the stability needed during this extended pressing period.
Step 10: Brining (12-24 hours)
- Prepare a saturated brine solution (1 lb salt to 1/2 gallon water)
- Remove cheese from press and remove cheesecloth
- Place in brine solution
- For Pressato: Brine for 12 hours, flipping halfway through
- For d’Allevo: Brine for 24 hours, flipping every 6 hours
Aging Your Asiago
Step 11: Air Drying (2-3 days)
- Remove cheese from brine and pat dry
- Place on a clean cheese mat in a cool (50-55°F/10-13°C), humid (80-85%) environment
- Turn twice daily
- Continue until surface is completely dry to the touch
Step 12: Aging Process
For Asiago Pressato (Fresh):
- Age in cool environment (50-55°F/10-13°C) with 80-85% humidity
- Turn daily for first week, then 2-3 times weekly
- Age for 20-40 days
- No waxing required for this shorter aging period
For Asiago d’Allevo (Aged):
- Either wax the cheese or brush rind with olive oil weekly
- Age in cool environment (50-55°F/10-13°C) with 75-80% humidity
- Turn twice weekly
- For Mezzano style: Age 3-8 months
- For Vecchio style: Age 9+ months
- For Stravecchio style: Age 18+ months
Why the Booneve Cheese Press Makes Perfect Asiago
The creation of authentic Asiago cheese requires precise pressure control during multiple pressing stages—exactly what the Booneve Cheese Press delivers. The adjustable spring system allows you to apply the specific pressure needed for each stage and type of Asiago, while the stainless steel components ensure proper drainage and food safety.
The durability of the Siberian pine construction withstands the extended pressing times required for Asiago, and the design creates the proper wheel formation consistent with traditional methods. The press’s solid 14″ × 5.5″ base provides the stability needed throughout the pressing process, resulting in professional-quality cheese every time.
Troubleshooting Common Asiago Issues
Cheese Too Dry or Crumbly
- Likely cause: Excessive pressing pressure or cooking temperature
- Solution: Adjust your Booneve press to apply less pressure in future batches
- For current batch: Age in slightly higher humidity environment
Cheese Too Soft or Moist
- Likely cause: Insufficient pressing or draining
- Solution: Extend pressing time or increase pressure with your Booneve press
- For current batch: Extend aging time in slightly drier environment
Bitter Flavors
- Likely cause: Excessive culture activity or contamination
- Solution: Ensure clean equipment and precise culture measurements
- Ensure proper temperature control during make process
Serving and Enjoying Your Homemade Asiago
Fresh Asiago Pressato is versatile in the kitchen—perfect for sandwiches, melted in risotto, or enjoyed with fresh fruits. Its mild flavor pairs well with white wines and light beers.
Aged Asiago d’Allevo becomes a standout on cheese boards, grated over pasta, or incorporated into baked dishes. The nutty, complex flavor complements robust red wines and craft beers.
For a true Italian experience, serve thin slices with prosciutto, olives, and crusty bread, drizzled with a quality olive oil.
Conclusion: Your Artisanal Cheese Journey
Creating authentic Italian Asiago at home connects you to centuries of cheesemaking tradition. While it requires patience and attention to detail, your Booneve Cheese Press makes the process accessible and rewarding. Each wheel of Asiago you create will reflect both your craftsmanship and the quality of your equipment.
As you gain experience with your Booneve press, you’ll develop your own signature Asiago style, adjusting aging times and techniques to suit your taste preferences. The satisfaction of sharing your homemade Asiago with friends and family makes every step of the process worthwhile.
Have questions about making Asiago with your Booneve Cheese Press? Leave a comment below!
FAQ: Asiago Cheese Making with the Booneve Press
Q: Can I use pasteurized milk for Asiago cheese? A: Yes, you can use pasteurized milk, though raw milk produces more traditional flavor. If using pasteurized milk, add an additional 1/8 teaspoon of calcium chloride.
Q: How do I know when my Asiago d’Allevo is ready? A: The cheese will develop a firmer texture and more complex flavor as it ages. Sample small pieces at different stages to determine your preferred aging time.
Q: Can I use the same process for a larger wheel of Asiago? A: Yes, the Booneve Cheese Press can accommodate various sizes. Simply adjust ingredient quantities proportionally and extend pressing times by 25% for larger wheels.
Q: What’s the best way to store my finished Asiago? A: Wrap in cheese paper or wax paper and store in the refrigerator. Fresh Asiago will keep for 2-4 weeks, while aged Asiago can last 6+ months when properly stored.
Q: Is the Booneve Cheese Press suitable for other Italian cheeses? A: Absolutely! The adjustable pressure system makes it perfect for Parmesan, Pecorino, Provolone, and many other pressed cheese varieties.
[Discover our cheesemaking press at www.booneve.com]