Author Topic: Summer Fontina  (Read 58 times)

Offline millenof6

  • New Cheese
  • *
  • Location: Pullman Washington
  • Posts: 2
  • Cheeses: 0
  • Default personal text
Summer Fontina
« on: August 09, 2017, 07:25:01 PM »
This is my 25th cheese on record but the first I've remembered to take pictures of to share with you all.  This recipe is from 200 easy homemade cheese recipes book.

Ingredients:

4 U.S. Gal. Lucerene Milk
1/2 tsp Choozit MM100
3/4 tsp CaCl
1/2 tsp Double Strength Rennet

Procedure:

  1.   Heat milk to 88F. (7.04pH)
  2.   Add culture, stir well and ripen for 1HR holding temp.
  3.   Stir in CaCl + rennet.  Floc x3 = 14x3=42 min
  4.   Cut curds to pea size, let rest for 5 minutes.
  5.   Stir 10 min gently
  6.   Remove 4Qt whey and replace with equal amount 145F water to bring temp up to 102F
  7.   Stir 10 min, let settle.
  8.   Drain curd 10 min, fill 7" tomme mold. (6.57pH)
  9.   Press in dutch lever x5 setting with 10# 15 min
10.   Flip and redress, press 1 hr x9 with 10#
11.   flip and redress, press 8 hrs x5 with 50#
12.   Brine 12 hrs, flip at 6 hours
13.   Dry 48 hrs at room temp.
14.   I have issues with high humidity in my cave so I am vac packing this one without the rind development.