Overview
https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/microbial-rennet-for-hard-cheeseThis homemade Asiago Pepato is a semi-firm cheese made originally from the Veneto region of Italy, with whole peppercorns mixed into the curd. The peppercorns provide a spiced note throughout the cheese. A variation uses green peppercorns instead of black, giving the cheese a milder flavor.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. Heat
Time: 00:20:00
Temperature: 35 °C
Speed: 30 RPM
4. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
Tip: If using locally sourced ingredients, you may use the following dosages instead:
• 1/4 of a teaspoon thermophilic culture
5. Heat
Time: 00:05:00
Temperature: 35 °C
Speed: OFF
Tip: Let rehydrate for 5 minutes.
6. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
7. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: OFF
8. +Ingredients
Please add:
2 g of Fromaggio Calcium Chloride Boost
Tip: If using locally sourced ingredients, you may use the following dosages instead:
• 25 drops calcium chloride (35%)
9. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: If using locally sourced ingredients, you may use the following dosages instead:
• 25 drops liquid rennet diluted in bottled water
11. Mix
Time: 00:00:30
Temperature: 34 °C
Speed: 30 RPM
12. Heat
Time: 01:00:00
Temperature: 35 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 35 °C
Speed: OFF
15. Heat
Time: 00:40:00
Temperature: 43 °C
Speed: OFF
16. Mix
Time: 00:15:00
Temperature: 31 °C
Speed: 50 RPM
17. Heat
Time: 00:20:00
Temperature: 50 °C
Speed: 30 RPM
18. Heat
Time: 00:20:00
Temperature: 50 °C
Speed: OFF
19. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:05:00
20. Instructions
Fill the mold with half of the curds and let drain for a couple of minutes, and press gently with your hand on top of the cheesecloth to compact the curds.
21. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:05:00
Pressing force: 0.07 Bar
Tip: Sprinkle the pepper (optional: you may also add oregano) over the mold of compacted curds and use the second half of the curds to cover the spices, then press using your hands.
22. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 01:00:00
Pressing force: 0.07 Bar
Tip: Press at 2 kgs for 1 hour, then flip.
23. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 08:00:00
Pressing force: 0.07 Bar
Tip: Press at 2 kgs for another 8 hours.
24. Instructions
Saturate in brine at 10-12 degrees for 12 hours. Place on a rack and let dry, covered at room temperature for 8 hours.
25. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 85%
Tip: Age 2 months up to 1 year, flipping the cheese daily during the first week. Brush the rind with a simple brined cooled to 10 degrees, twice a week for the first 3 weeks. Continue to wash the rind once a week between two months and up to a year.
