Asiago d'allevo - ripened variety

This variety is manufactured by processing milk obtained from 1 or 2 milking operations. Only cows' milk is used to produce Asiago cheese. After collection and before the cheese-making process is begun, the milk undergoes partial skimming treatment. Coagulation occurs by means of the addition of a coagulating enzyme of bovine origin (rennet) at the temperature of 35°C ± 2°C. The half-cooking process is continued until the mass being worked reaches the temperature of 47°C ± 2°C, which takes about 10-12 minutes.
Following heating, and after the cutting operation, or 'spinatura', in which the mass of cheese curd is broken up into granules, the curd is extracted and the cheese is placed in moulds for forming. After the portioning operation, and a few hours' rest (3-5 h) on the wheying table, the cheeses are turned. The product is then sent to the presalting area, where the removal of whey is completed and the forms are marked with the seals of the regulatory board. The whole process is completed in three to five days, during which time the forms are turned various times.
The salting operation is then carried out. This can be done in two ways: either with the surface dry-salting technique or with brine.
The final phase is the seasoning period, in which the cheeses are left in storage bays to ripen. At this point, the important factors are temperature (11-14°C) and the degree of humidity (80-85%).