Unleash The Cheesemaker Within! Learn How To Make Fontina Cheese With Just 5 Steps

Fontina, a semi-hard cheese hailing from the Aosta Valley in Italy, is renowned for its creamy texture, nutty flavor, and versatile culinary applications. Whether you’re a seasoned cheesemaker or embarking on your first dairy adventure, this comprehensive guide will empower you to create your own delectable fontina cheese at home.

Ingredients:

• 2 gallons of whole milk
• 1/2 cup of mesophilic starter culture
• 1/4 cup of rennet
• 1/4 cup of salt

Equipment:

• Large pot (at least 8 quarts)
• Thermometer
• Slotted spoon
• Cheese mold
• Cheese press
• Cheesecloth
• Humidity-controlled environment

Instructions:

1. Prepare the Milk: Heat the milk in a large pot to 86°F (30°C). Stir in the mesophilic starter culture and let it sit for 30 minutes.

2. Add Rennet: Dilute the rennet in 1/4 cup of cold water and stir it into the milk. Let it sit for 45 minutes to 1 hour, or until the milk has set into a firm curd.

3. Cut the Curd: Use a slotted spoon to cut the curd into 1/2-inch cubes. Stir gently for 10 minutes to release whey.

4. Heat the Curd: Gradually heat the curd to 102°F (39°C) over 30 minutes, stirring occasionally.

5. Drain the Whey: Line a cheese mold with cheesecloth and pour the curd into it. Allow the whey to drain for 12 hours.

6. Press the Cheese: Line a cheese press with cheesecloth and place the cheese mold inside. Apply 20 pounds of pressure for 12 hours.

7. Brine the Cheese: Dissolve the salt in 1 gallon of water to create a brine solution. Submerge the cheese in the brine for 12 hours.

8. Age the Cheese: Remove the cheese from the brine and wrap it in cheesecloth. Place it in a humidity-controlled environment (55-65% humidity) at 55-60°F (13-16°C) for 2-3 months.

Tips:

• Use high-quality milk for the best flavor.
• Be patient during the aging process. The longer you age the cheese, the more flavorful it will become.
• Experiment with different herbs and spices to create unique flavors.

Troubleshooting:

• Curd is too soft: The milk may not have been heated to the correct temperature or the rennet may have been too weak.
• Curd is too firm: The milk may have been overheated or the rennet may have been too strong.
• Cheese is bitter: The cheese may have been aged for too long or at too high a temperature.

Health Benefits of Fontina Cheese:

Fontina cheese is a good source of:

• Protein
• Calcium
• Vitamin D
• Riboflavin
• Niacin

Culinary Uses of Fontina Cheese:

Fontina cheese is incredibly versatile and can be used in a variety of dishes, including:

• Sandwiches and Paninis
• Pizza and Pasta
• Soups and Stews
• Fondue and Raclette

The Art of Patience: Aging Fontina Cheese

Aging fontina cheese is a crucial step in developing its full flavor and texture. During aging, the cheese undergoes a series of chemical and physical changes that enhance its complexity and richness.

Factors Affecting Aging:

• Temperature: The ideal aging temperature for fontina cheese is 55-60°F (13-16°C).
• Humidity: The humidity level should be maintained at 55-65%.
• Length: The aging time varies depending on the desired flavor and texture. Fontina cheese can be aged for 2-3 months or longer.

Monitoring Aging:

• Smell: The cheese should develop a nutty, slightly earthy aroma.
• Taste: As the cheese ages, it will become more flavorful and complex.
• Texture: The texture will change from firm and crumbly to smooth and creamy.

Troubleshooting Aging Issues:

• Cheese is too dry: The humidity level may be too low.
• Cheese is too moldy: The humidity level may be too high or the cheese may not have been stored properly.
• Cheese is bitter: The cheese may have been aged for too long or at too high a temperature.

The Joy of Homemade Fontina Cheese

Crafting your own fontina cheese at home is a rewarding experience that allows you to savor the fruits of your labor. Whether you’re a seasoned cheesemaker or a novice, this comprehensive guide will provide you with the knowledge and techniques to create delectable fontina cheese that will impress your taste buds and delight your culinary creations.

Popular Questions

1. Can I use store-bought milk to make fontina cheese?
Yes, you can use store-bought milk, but using high-quality milk will produce the best flavor.

2. How long does it take to make fontina cheese?
From start to finish, it takes about 3-4 days to make fontina cheese, including the aging process.

3. What is the ideal temperature for aging fontina cheese?
The ideal aging temperature for fontina cheese is 55-60°F (13-16°C).