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Asiago Cheese Recipe

This recipe for fresh Asiago dolce or fresco, also known as Pressato is milder in flavor than a long aged Asiago. It has an aroma slightly reminiscent of yogurt and butter. Its supple texture and pale color reflect its shorter aging period. The flavor is sweet, with a bright, youthful quality.
  • Yield6 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Equipment

  • Large Stainless Steel Pot
  • Good Thermometer
  • Curd Knife
  • Slotted Spoon or Ladle to Stir Curds
  • Draining Pan or Large Colander
  • Large Hard Cheese Mold
  • Butter Muslin
  • Cheese Press (or 25 lbs weight)
  • Cheese Mat