אסיאגו פרסאטו אל פפה ואוריגנו

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 liters 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.