Asiago Pepato (Part 2)

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.

2 and 4 gallon Asiago Pepato
2 and 4 gallon Asiago Pepato

Asiago Pepato (Part 1)