How to make Port de salut Cheese and Fontina Cheese?

Port de salut Cheese

Fontina Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

Brine solution, Calcium Chloride, Cow milk, Rennet

1.2.1 Fermentation Agent

Not Applicable

Not Available

1.3 Things you need

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

1 hour

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 Months

How is Port de salut Cheese and Fontina Cheese made?

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