Author Topic: Fontina Frolic  (Read 1021 times)

Offline Brie

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Fontina Frolic
« on: April 22, 2010, 10:43:01 PM »
Wasn't certain as to how long I should age this one--very nice at 4.5 months--any advice on aging longer? I find the smaller cheeses (this one was 2 pounds) don't age well--the rind overcomes the paste.
Darn, another cheese meltdown--ahh, perfect fondue.

Offline Alex

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Re: Fontina Frolic
« Reply #1 on: April 23, 2010, 01:13:26 AM »
According to the "Italian Cheese" book, maturing lasts for at least 80 days. I agree with you smaller cheeses don't age well -- the rind overcomes the paste. I don't have facilities to make cheese from more than 10 liters of milk at once. This will give a yield of 1-1.3 kg wheel. The waxed rind cheeses are perfect of course.

I must add, at least here, all of your cheeses on the party look awesome.
Alex-The Cheesepenter

Offline DeejayDebi

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Re: Fontina Frolic
« Reply #2 on: April 23, 2010, 07:49:14 PM »
Looks nice Brie. You've done a great job. For the smaller cheeses I find you have to wax, bandage or vaccuum seal to keep the rind from taking over. They just dry out to fast.