I was asked to make a few cheeses for a wedding coming up in October. Here is the first cheese, an Asiago Pepato. I started with a two gallon batch for practice, and to work out any bugs in my process. Then I scaled up the recipe to make a 4 gallon batch.
The smaller cheese has a single layer of peppercorns in the middle. I didn’t think this would be enough for the larger cheese, so I decided to use two layers of peppercorns instead.
The photo below shows a side-by-side view of both cheeses.
