What To Know
- Place the cheese molds in a cheese press and apply 20 pounds of pressure for 12 hours.
- A Swiss-style cheese with a similar texture to traditional fontina but a milder flavor.
- Wrap the cheese tightly in plastic wrap and store it in the refrigerator for up to 2 months.
Are you ready to embark on a culinary adventure and learn how to make fontina cheese? This delectable cheese, known for its smooth, buttery texture and nutty flavor, is a delight to savor. Whether you’re an aspiring cheesemaker or simply curious about the process, this comprehensive guide will guide you through every step of crafting your own homemade fontina.
Ingredients You’ll Need:
- 1 gallon whole milk (preferably from cows)
- 1/4 cup mesophilic starter culture
- 1/8 teaspoon lipase (optional, but recommended)
- 1/2 teaspoon liquid rennet
- 1/4 cup salt
Equipment Required:
- Large pot or cheesemaking vat
- Thermometer
- Curd cutter
- Cheesecloth
- Cheese molds
- Cheese press
- Aging container
Step-by-Step Instructions:
#1. Prepare the Milk
Heat the milk in a large pot to 86°F (30°C). Stir in the mesophilic starter culture and lipase (if using).
#2. Add Rennet
Once the milk reaches 86°F (30°C), stir in the liquid rennet. Wait for 45-60 minutes, or until the milk has set into a firm curd.
#3. Cut the Curd
Use a curd cutter to cut the curd into small, 1-inch cubes. This will help the whey to release more easily.
#4. Cook and Stir the Curd
Gently heat the curd while stirring constantly. Raise the temperature to 105°F (40°C) over a period of 30 minutes.
#5. Drain the Whey
Line a cheesecloth-covered colander with the curd. Allow the whey to drain for about 2 hours, or until the curd has reached the desired consistency.
#6. Salt the Curd
Sprinkle the salt evenly over the curd and mix thoroughly. This will help preserve the cheese and enhance its flavor.
#7. Mold the Cheese
Line cheese molds with cheesecloth and fill them with the salted curd. Press down gently to remove any air pockets.
#8. Press the Cheese
Place the cheese molds in a cheese press and apply 20 pounds of pressure for 12 hours.
#9. Age the Cheese
Remove the cheese from the molds and place it in an aging container. Maintain a temperature of 50-55°F (10-13°C) and a humidity level of 80-85%. Age the cheese for a minimum of 60 days, or longer for a stronger flavor.
Troubleshooting Tips:
- Too Soft Cheese: Increase the pressing time or reduce the amount of whey drained.
- Too Hard Cheese: Decrease the pressing time or increase the amount of whey drained.
- Mold on the Cheese: Wash the cheese with a salt brine solution and re-age it.
Cheesemaking Variations:
- Fontina Val d’Aosta: Made with milk from cows grazing in the Val d’Aosta region of Italy.
- Fontina Valle d’Aosta: A PDO (Protected Designation of Origin) cheese made with milk from cows grazing in the Valle d’Aosta region of Italy.
- Fontina Swiss: A Swiss-style cheese with a similar texture to traditional fontina but a milder flavor.
Conclusion:
Crafting fontina cheese is an art that requires patience and attention to detail. By following these steps and experimenting with different variations, you can create a delicious and unique cheese that will delight your palate and impress your friends. Whether you’re a seasoned cheesemaker or a novice, the joy of making your own fontina is an experience worth savoring.
FAQs:
Q: How long does it take to make fontina cheese?
A: It takes a minimum of 60 days to age fontina cheese, but longer aging will result in a stronger flavor.
Q: Can I use goat’s milk or sheep’s milk to make fontina cheese?
A: Yes, but the flavor of the cheese will be different than if you use cow’s milk.
Q: What is the best way to store fontina cheese?
A: Wrap the cheese tightly in plastic wrap and store it in the refrigerator for up to 2 months.
