Fontina Val D'aosta; It Recipe

Cheese Making Process

1. 1

   Preparing the Milk

   In a large pot, gently heat the cow's milk to 32°C (90°F). Stir occasionally to prevent scorching.

2. 2

   Adding Cultures

   Once the milk reaches the desired temperature, add the mesophilic starter culture and stir well. Let it sit for 30 minutes for the cultures to activate.

3. 3

   Adding Calcium Chloride

   If using calcium chloride, dissolve it in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently.

4. 4

   Adding Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently for about 30 seconds, then let it sit undisturbed for 45 minutes to an hour, or until the curd is set.

5. 5

   Cutting the Curd

   Using a long knife, cut the curd into small cubes (about 1 inch). Allow it to rest for 5-10 minutes.

6. 6

   Cooking the Curd

   Heat the curds slowly to 38°C (100°F) over the next 30 minutes while gently stirring. Once reached, maintain the temperature for another 30 minutes.

7. 7

   Draining the Curd

   Once cooked, pour the curds into a colander lined with cheesecloth. Allow the whey to drain for about 30 minutes.

8. 8

   Salting the Curd

   Transfer the drained curds to a bowl and add salt. Mix gently to evenly distribute the salt.

9. 9

   Molding the Cheese

   Pack the curds into a cheese mold and press down firmly to shape. Let it sit at room temperature for 24 hours.

10. 10

    Aging the Cheese

    Remove the cheese from the mold and place it in a cheese aging environment at 10-12°C (50-54°F) with high humidity. Age for at least 3 months, flipping regularly.