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A Canadian Foodie

So - your tasting notes don't make it inedible - and it doesn't look inedible - is it truly inedible? It looks good to me! Asiago can be almost Parmesan hard... Mine is STINKY. I had so wipe it, dry it, air it and rebag it - but I think it will be delicious. I have also had trouble aging it... Ah, to have a real cave! (and a cheese ager, or two, watching it)


Valerie: The photos and tasting notes are for the young asiago. The inedible part is the slab that we aged further.. I don't have any photographs of it. We could probably grate it, but the main issue is that it dried out completely.

Becs @ Lay the table

At least you got to try some of it. It's really frustrating when that sort of things happens especially given the time commitment - do you think you'll try it again?

Amanda @ Once Upon a Recipe

I've said it once, and I'll say it again. You're amazing! Cheese-making sounds like a fun adventure!

erin @ yummy supper

Stephanie, you must have been SO disappointed by the inedible Asagio:(
I'm just impressed that you and your mom are becoming serious cheese masters - your determination and commitment is awesome.



Hi! I'm from Vicenza which is actually the city of Asiago, so I'm glad that there are people who are trying to reproduce my territory's gifts ;)
Anyway, my ucle, who lives in the US, said that their Asiago is not really the same...air, oxygen, animals-meals and natural temperature conditions are really important to determine the product. So, I don't know if you know it, but Asiago is a beautiful mountain location...I think that this might be the right reason for you to visit my city...and to taste the cheese of course! Although I know it's really quite expensive! Keep trying and best wishes until your final product! ;)


sadness! better luck with the Gruyere - that's one of my faves so I'm excited to see how that one works out for you!

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