The milk is heated to a temperature of 32 degrees. To make the leaven. Leaven must be thermophilic aromopathy containing bacteria of Lactobacillus helveticus. If the milk is pasteurized, to make calcium chloride. Leave for half an hour. Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with a size of a side of 1 cm. Leave for 10 minutes.

15 minute stir at temperature 32 degrees, then 25 minutes, stirring heated to a temperature of 41 degrees, stir at this temperature for 15 minutes. Heat for 15 minutes to a temperature of 48 degrees. At this temperature, leave for 20 minutes, every 5 minutes, stirring.

Drained of most of serum. The serum is drained from form to form is hot.

The form covered with a cloth and quickly before it gets cold curd, place the cheese mass in the form.

To compress a load of 2.5 kg for 30 minutes. Flip the cheese and change the fabric. To compress a load of 5 kg for 2 hours. Again to change and flip the cheese. To compress a load of 5 kg for 2 hours.

Remove the load and leave the cheese in the form of at room temperature until morning. In the morning remove the cheese from the mold, cut if necessary, the tides of the head and leave for another day at room temperature. Continue to pickle in brine for 4 hours. In the middle of the process to turn it.

To put the cheese in the fridge. Turn 2 times a day until until it completely dries evenly. After that, put the cheese on the aging. For better safety, you can put the cheese in a vacuum package or fill the crown with wax.

If cheese wait 4 weeks, you get dolche or Asiago fresco, also known as Pressato. The taste of this cheese is dominated by notes of butter or yogurt. If you stand 8-12 months, you get of Asiago, hot Mature, also known as Asiago dAllevo. It has a more complex taste and aroma