How to make Romano Cheese and Fontina Cheese?

Romano Cheese

Fontina Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Brine solution, Calcium Chloride, Cow milk, Rennet

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Available

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

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

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

5 months

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

2- 3 Months

How is Romano Cheese and Fontina Cheese made?

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