How to make Fontina Cheese and Buffalo Curd?

Fontina Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Brine solution, Calcium Chloride, Cow milk, Rennet

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Available

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

3 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

2- 3 weeks

How is Fontina Cheese and Buffalo Curd made?

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