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; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
I recommend our Italian Cheese kit for this cheese; www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
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[@Topself24]

I freaking love this channel. The variations of cheese are amazing.

[@kristianwilliams441]

I don't remember how I found this channel, but I am so glad I did. Eventually, I hope to have the time to make my own cheese!

[@minarchisttrucker2775]

You probably found him from a viral tweet about angry Italians

[@motherearth5462]

Its BEAUTIFUL!!!!!! Wish there was a LOVE button! THANK YOU SO MUCH! I cannot wait to get home and try this! Thanks again!

[@sfark123]

Asiago cheese? Yummy!

[@R34GTR]

Gavin ive noticed when you grill cheese it changes flavour of the cheese dramatically example being mozzarella bocconcini (pretty flavourless unless grilled) and its makes pretty sharp cheeses less intense. How much of a difference does it make for the cheeses you make, and do you notice a difference and if so would you consider doing a comparison video of flavours at different tempratures?

[@mikesdaddy1]

Good video and a cheese for the future. I am getting ready for a Butterkäse redo first.

[@GavinWebber]

+Ted Roberts thanks Ted

[@kk2ak14]

Very good!!

[@pjbth]

All your videos are you making a specific cheese, have you ever tried coming up with one of your own? Most cheeses seem to be a similiar recipie, so maybe you could try combining techniques for your favourite cheeses to make one of your own?

[@CHOPPERBLAZE1717]

He has made his "own"... sort of. He adds blue to several cheeses that dont usually have such molds.

[@MichaelBerthelsen]

I suspect you can soften black pepper corns by soaking them in previously boiled and lukewarm water, so they'll be better for cutting.

[@waynetafuro9223]

Gavin, I'm just getting started in cheese making and wish I had started a lot earlier (I'm 71) but I have a question on long term aging on asiago. Can I vacuum pack the cheese if I'm aging it for 3 months to a year. You're a great teacher Gavin, keep it up.

[@GavinWebber]

Hi Wayne, yes you can vacuum pack this cheese for aging.

[@robynmeissner665]

I am making a double batch of this with my raw goats milk today!!

[@MrPlasterbrick]

hey man, can you make västerbotten? swedish cheese, tastes a bit like a mix between parmesan and cheddar...

[@traceyosterlind14]

Enjoyable, as always! Thanks for taking the time & effort to share quality instructional videos w/us.

[@alteredLori]

Well Gavin we meet again! This is the 2nd recipe of yours that we are trying. I have the stilton in the cheese cave now and it is looking beautiful. growing that beautiful mold. I can't wait. The Asiago is just coming out of the brine today and will be air drying it for a couple days. I see that you keep it in a ripening box. Can it be vacuum sealed? thanks for your great videos! I could be a Gavin stalker of cheese recipes! lol

[@GavinWebber]

Congratulations on your Stilton. The Asiago needs to develop a natural rind for a few weeks before vacuum packing.

[@Jcolinsol]

"thermophilic", heat loving culture, heh heh.

[@UrbanFury12]

Why do you put peppercorn in it? Do you need to?

[@harrisongore1840]

"When you cut the cheese you don't rip it" sounds like a fart joke lol

[@Funpants94]

Have you ever added lipase to this? How do you think that would turn out?

[@GavinWebber]

It would be a bit more like Romano

[@manusiahmad]

Hi, Im new to this thing. Is UHT milk ok to be used? Or just raw milk or what? Im really blind

[@rossghill]

You can't use UHT milk to make cheese... full stop.

[@josephaoun8190]

Is ot true that we can use yogurt instead of thermophilic culture?

[@danialholt4174]

Aged Asiago cheese is my all time favorite. It tastes so good, I swear I get high. Lock me in a cheese factory overnight and by morning all their Asiago would be gone.

[@MLSSTM]

If you have the possibility...try Piave Mezzano of Lattebusche Farm....come back to me with a comment

[@krustacean699]

Great video Gavin! I love cheese SO much! Did you try making goat cheese yet?

[@GavinWebber]

I haven't made any with goats milk, but I have eaten plenty. It is difficult to get goats milk where I live.

[@krustacean699]

Hmm. Have you tried Brillat-Savarin cheese?

[@judithegli1345]

I have been looking for a basket that measures somewhere between 13.5 and 14.5 cm, this would be perfect. I understand you don't sell them anymore but would you know where I could get my hands on one? and how did you get a follower that fit it perfectly?

[@hollylaw8272]

I made this today, but I used crushed peppercorns. I hope it turns out well! So far so good! I made an Asiago from Cheese52's channel, but I made mine plain, and my 12 yo started putting pepper on it. He thought he invented a new recipe... then I found your pepato. XD

[@vanessasgelding5131]

What does Saturated Brine Solution 18% MEAN???

[@GavinWebber]

This blog post I wrote explains it all; www.littlegreencheese.com/2017/10/why-salting-cheese-essential.html

[@AvaiaWilliams]

Just wondering, what is the yellow butter looking stuff that sits on top of the milk? :)

[@GavinWebber]

+Avaia Williams it's butter. There was some hard cream in one of the milk bottles I used, so with agitation, it turned into a weak cultured butter.

[@cheongziyong8871]

Adding the music was a great idea. Was quite boring without it.

[@GavinWebber]

No one ever said that cheese making was a riveting spectators sport!

[@cheongziyong8871]

Gavin Webber Perhaps boring was the wrong word. So sorry. Meant something along the lines of 'still' or 'blank'.

[@mikesdaddy1]

Cheong Ziyong Da hell you say! Cheesemaking is riveting!

[@Mrgasman1978]

Fun fact my hometown is Asiago and this cheese looks really legit

[@teelanace9434]

When I go to recipe on your website it says page no longer available how do I get that stuff

[@barber0611]

Gavin what do you think are a few good cheeses to start out with when beginning to learn cheese making?

[@GavinWebber]

+barber0611 try the softer fresh cheeses first, Ricotta, Paneer, cream cheese. Then try the semi hard like Caerphilly. Once you've mastered a few of those, then on to hard and bloomy rind cheese. Hope that helps.

[@barber0611]

very much....thank you!....loving the video's!

[@garywalker6216]

always look forward to your videos. keep them coming!

[@scottbrutus]

Can you please do a video on the hard style long aged asiago? Thank you

[@peacenlovegirl1]

Hello 👋. Do you have any recipe with regular Asiago(no peppercorns)?? Or I could use this but not adding the peppercorns??

[@GavinWebber]

Just omit the peppercorns. Easy peasy, cheezy squeezy!

[@jimothyfarthammer]

I want a hard boiled egg now.

[@GavinWebber]

They made the best curried egg sandwiches!

[@donutsandgravy3150]

WERE USING PAPER PLATES TONIGHT. MORE ASIAGO

[@rayzrage]

can you show us the longer aging asiago type thanks

[@rhys453]

Could you do one on making Cornish Yarg?

[@Johkah]

whats the fastest cheese to make? mozz? probably not because that would make me happy lol

[@GavinWebber]

Ricotta! Traditional Mozzarella takes over 6 hours to make, but at least you can eat it immediately.

[@Johkah]

Really? Mozzarella? I may try it then. I'm impatient but i am trying to get more into cooking, no matter what it is. The temp keeping part will get me a bit frustrated i bet but i should be fine.

[@Johkah]

Now I'm thinking of buying the 40 dollar mozzarella kit. I see that it probably has most of everything i would need but can you tell me what might be missing? Just incase i am missing a tool or something that i SHOULD have for non cheese things but don't. Also, I live in Eastern USA and from what i see you're from kangaroo land. Well more like 18th Century British Prison island. Lol, i think you understand what i mean. The question is, how bad will the shipping be?

[@knowlesbagwell]

Eager to hear how this one turns out, Gavin!

[@GavinWebber]

I reckon it should be a good one Tom, even when young.

[@smbrown]

General question: why do we dilute CaCl and Rennet in water? I could understand if we need smaller quantity than we can get directly: dilute to weaker strength then use a smaller portion of weaker solution. Why not use them directly?

[@GavinWebber]

Rennet added directly without dilution tends to quickly coagulate the milk it first comes in contact with creating small lumps. Dilution helps distribute the enzyme evenly through the milk. CaCl2 does the same except it is a bitter solution.

[@airohe2119]

Is it weird that i watch these video's for fun?

[@rossghill]

Hi Gavin, another great video mate! I'm thinking of putting either capers or soaked Szechuan peppercorns in this cheese! Thoughts?

[@rossghill]

Thanks for the like Gavin, will capers work? I made Halloumi today. Different slabs got mint, Szechuan peppercorns and chilli. Flavours didn’t seem to come through tonight when I fried them! I think it will be better tomorrow. Just watched your Grano Padano videos! Seems you have struck a nerve with your excellence! LoL

[@ThereCameAnEcho]

What would your recommended flocculation factor be for this cheese?

[@GavinWebber]

probably about 3 as it is a harder cheese.

[@ThereCameAnEcho]

Thank you!

[@johnherbin1257]

Our whole milk is only 3.3% could I use all 8 liters of this instead of adding the 2%?

[@GavinWebber]

Yes, that would probably be okay

[@donutsandgravy3150]

GOD DANM SPAGHETTI NEEDS MORE ASIAGO

[@rayzrage]

Gavin after washing the asiago for the required time of 3 weeks can this then be waxed. thanks Ray

[@GavinWebber]

I suppose you could, however, it is normally a natural rind cheese.

[@CinemaSeven]

Sweet Life of Brian shirt.

[@mldhanna1]

realy you are a wonderfull man

[@Jonteqrisen]

I'm Addicted

[@drewa3597]

sweet

[@jonnymiskatonic]

These videos make me so happy.

[@nicholasholloway8743]

John Klatt and they make me so..... hungry

[@tomgarabed6568]

what is the red thing on top of the ripening box? is it a vent? and can I use just a regular plastic air tight container?

[@Taikausko]

I'd like to know as well.

[@TheCratsky]

Tom Garabed the red knob clicks up or down so if you microwave it, steam can release. He is using microwave safe plastic ware.

[@tomgarabed6568]

TheCratsky so while the cheese is ripening, is the vent open or closed?

[@GavinWebber]

Correct! It's an air vent. It is great for regulating humidity in the ripening box (aka microwave plastic ware).

[@tomgarabed6568]

Thank you both for the asnwer! I am sure I will have a lot more questions as I am getting ready to try and make cheese!!

[@poppyseedbagel]

this is the best youtube channel, i cant find any faults