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