How to make Fontina Cheese and Curd?
Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Milk, Yogurt
Fermentation Agent
Not Available
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Large pot, Stirrer
Preparation Time
10- 12 hours
3- 4 hours
Aging time
3 months
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 Months
5- 7 days