Heat milk to 95-97°F. Add the thermophilic culture and LH100 culture and ripen 30 minutes.

Add 5 ml single-strength liquid rennet, mixing with an up-and-down motion, and allow a firm curd to develop in about 25 minutes.

Cut curd into roughly 3/8- to 1/2-inch pieces and slowly stir 15-20 minutes until firmer.

Heat curds to 106°F over 20 minutes and hold while stirring slowly for 15 minutes. Over the next 10 minutes raise to 118°F; the source notes up to 123°F may be useful in cool weather or with high-fat milk.

Let curds settle another 20 minutes, stirring lightly every 3-5 minutes to prevent matting.

Remove whey to curd level and transfer curds to a draining pan, keeping them separate for Asiago's somewhat open texture.

Transfer to a cloth-lined cheese mold, fold cloth over, and add follower. Press 12 lb for 30 minutes; flip and press 25 lb for 2 hours; flip, rewrap, and press 25 lb another 2 hours.

Remove weight and keep the cheese in the mold overnight at 75-85°F. Hold it overnight again on the second day without salting.

On the third morning, brine in saturated brine at 3 hours per pound of cheese.

Age 30-40 days at 54-58°F and 85-87% humidity, wiping surface mold with saturated brine as needed.