I made Asiago on June 6 using this recipe: http://www.cheesemaking.com/Asiago.htm

I cut into the wheel tonight.  Flavor and aroma was amazing.  Able to cut very thin slices (shavings).  I only cut a portion of the wheel and vacuum sealed the rest. 

My only problem was it would not melt.  I did not have a pH meter at the time.  Since so little culture is used and acid development is so slow (according to the recipe), when is the most important time(s) to check pH on this type of cheese?  (I am assuming that pH checks will help with melting.)

John

I checked Peter Dixons site for his Asiago and he did not leave any ph markers, normally he does.  Sorry can help.  Maybe it will get better with age!

ive wanted to make that myself, maybe this winter. as long as it tastes good and your enjoying it then its a success. The melting part will happen in about a year but best to just do another one and use an average Ph reading from other recipies if their is non for Asiago.

Since you’re using the recipe from Ricki Carroll’s website, I’d suggest you contact them.  Their tech guy, and I don’t remember his name offhand, will email you the pH marks.  They are most helpful in that area.