How to Make Aged asiago

History

Asiago cheese has been made on the Asiago Plateau in the Veneto region since at least the year 1000. Originally made with sheep's milk, it transitioned to cow's milk in the 16th century. Asiago DOP protects both fresh (Pressato) and aged (d'Allevo) varieties, with aging classifications from Mezzano (4-6 months) to Stravecchio (15+ months).

Ingredients

• 10 liters Whole cow's milk — Partially skimmed traditional - use mix of whole and skim
• 1/4 tsp Thermophilic culture — TA 61 or Italian-style blend
• 1/2 tsp in 1/4 cup water Calcium chloride — For pasteurized milk
• 1/2 tsp in 1/4 cup water Liquid rennet — Standard strength
• For brine Cheese salt — Saturated solution

Equipment

• Large pot (12+ liters)
• Thermometer
• Curd knife and harp
• Asiago mold (flat wheel shape)
• Cheese press (medium weight)
• Brining container
• Aging cave (10-15°C, 80-85% humidity)
• Olive oil or lard for rind

Instructions

1. Age extensively

   Age at 10-14°C with a strictly maintained humidity of 80-85%. Maintaining this specific humidity range is critical to prevent the rind from cracking, which can harbor pathogenic molds or allow internal contamination. For traditional d'Allevo, avoid waxing; instead, develop a natural rind by brushing or rubbing with olive oil periodically. Aging classifications: Mezzano (4-6 months), Vecchio (10-15 months), and Stravecchio (15-24+ months).

   Time: 4-24+ months

   Tip: Rubbing with olive oil or a mixture of oil and vinegar helps develop the traditional dark, protective rind while allowing the cheese to breathe and develop its characteristic granular texture.

Fermentation Timeline

• Day 1: Make day — Culture, cut, cook, press.
• Day 2: Brine — Salt penetration and rind starts.
• Week 1-4: Initial aging — Rind develops, cheese firms.
• Months 4-6: Mezzano — Semi-firm, mild-medium flavor.
• Months 9-12: Vecchio (aged) — Hard, sharper, more complex.
• Months 15-24: Stravecchio (extra-aged) — Very hard, intense, crystalline.

Signs of Success & Spoilage

Good signs

• Pale straw yellow color
• Small, irregular eyes
• Hard, granular texture when aged
• Sharp, nutty aroma
• Brown, oiled rind

Warning signs

• Large holes or cracks
• Ammonia smell
• Soft or mushy spots
• Unwanted mold colors
• Excessively bitter

Troubleshooting

Too soft for aging

Cause: Under-cooked curds or too much moisture Solution: Cook to higher temp. Press more. Use partially skimmed milk.

Cracks developing

Cause: Humidity too low Solution: Increase humidity. Oil rind more frequently.

Not developing flavor

Cause: Aged too cold or too short Solution: Increase temp slightly. Continue aging.

Too salty

Cause: Over-brined Solution: Reduce brining time. Rinse before aging.

Rind issues

Cause: Humidity problems or contamination Solution: Oil rind regularly. Brush off unwanted mold. Maintain consistent humidity.

Storage

In aging cave with regular rind care. Once cut, wrap tightly and refrigerate. Keeps Years in proper conditions; weeks once cut. The older the better for grating. Stravecchio is exceptional.

Health Benefits

• Very high in protein
• Excellent calcium source
• Rich in B vitamins
• Contains vitamin A
• Virtually lactose-free when aged
• Good source of phosphorus

Serving Suggestions

• Grated over pasta and risotto
• Shaved on salads
• In cheese plates with aged balsamic
• Paired with robust red wines
• Grated into soups
• On crusty bread with olive oil
• As a table cheese with fruits

Related Dairy Ferments

• Kefir
• Yogurt
• Swiss Cheese
• Aged cheddar
• Gouda
• Emmental
• Jarlsberg
• Blue cheese

Other Specialty Bacterial Ferments

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• Aged gruyere — Dairy
• Aged comte — Dairy
• Aged mimolette — Dairy
• Aged havarti — Dairy
• Fish sauce — Pastes & Sauces
• Anchovy sauce — Pastes & Sauces
• Shrimp paste — Pastes & Sauces

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