How to make Fontina Cheese and Pomazankove Maslo?

Fontina Cheese

Pomazankove Maslo

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Brine solution, Calcium Chloride, Cow milk, Rennet

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

1.2.1 Fermentation Agent

Not Available

Not Applicable

1.3 Things you need

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

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

20- 30 minutes

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

1- 2 Weeks

How is Fontina Cheese and Pomazankove Maslo made?

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