Asiago is a mountain cheese from the northeastern region of Italy.  The flavor and texture will vary depending on how it is aged.  Asiago Pressato, a fresh variety made with whole milk and eaten after just 20 days of aging is semi-soft and mild.  Asiago D’allevo, which is usually made of a mix of whole and skimmed milk, is aged up to 2 years and will become more firm, dry and sharp in flavor the longer it ages.  Asiago Pepato, which includes the addition of whole peppercorns layered between the curds, has a spicy bite that balances well with this sweet, nutty, earthy cheese.

This live, interactive session will happen at 1:00 pm MT on January 3, 2021 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

Register Here

Special Ingredients and Equipment Needed:

Thermophilic Culture, Lipase (optional), Whole Peppercorns (for Pepato)

Cheese Form/Mold (any round form), Press, Aging refrigerator