How to make Fontina Cheese and Curd?

Fontina Cheese

Curd

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

Milk, Yogurt

Lactococcus Bulgaricus, Streptococcus thermophilus

Large pot, Stirrer

3- 4 hours

39.20 °F

5- 7 days

How is Fontina Cheese and Curd made?

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