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« British Flapjacks | Main | Three Desserts I Couldn't Stop Eating »

04/21/2013

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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

Clockwork Lemon

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.

xoxox
E

Erika

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! ;)

Melissa@EyesBigger

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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