How to make Fontina Cheese and Cuajada?

Fontina Cheese

Cuajada

Add ⊕

How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Brine solution, Calcium Chloride, Cow milk, Rennet

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

10- 12 hours

3 months

39.20 °F

2- 3 Months

100

1/2 litre milk, Sugar

Container, Strainer

1 hour

few hours

39.20 °F

1 Month

How is Fontina Cheese and Cuajada made?

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