I will post my fontina recipe below - I found it on this forum but from memory, I think I tweaked it a bit. Perhaps it was my technique, but it wasn't as nice as the raclette. It seemed to ripen before the time recommended in the recipe and I left it too long before cutting. But it was OK, just not great! The other thing is that it was a lot of work doing either the brushing and brining every day for the ripening period. Needless to say, I haven't made this cheese again!! So FWIW, here's the recipe I used....
1. Bring milk to setting temperature of 35oC. Add Type C starter and leave to ripen for 30 minutes.
2. Add rennet at 2.5mL for each 10L of milk and dilute with at least 10 times its volume of cooled boiled water. Mix in well for no less than one minute and no more than 3 minutes. Maintain setting temperature until Step 7.
3. Allow milk to set – this should take 45-60 minutes
4. Cut the curd into 12mm cubes. Allow the curds and whey to stand for 5 minutes, then stir gently for 5 minutes. Then cut into rice-size granules.
5. Gently stir the curds to prevent matting while heating to 47C, taking 30-35 minutes to reach this temperature.
6. Let the curd sit on the bottom of the pot for 5 minutes.
7. Collect the curd mass into a cheesecloth and let hang until no more whey drips out
8. Place an open ended hoop onto a cheesecloth-lined draining tray and place the curds into the hoop and leave overnight.
9. Next day, transfer 8-11C room (>80% RH) for ripening.
10. Turn the cheeses daily.
11. Every second day, wash the cheese with brine until the rind develops a brown colouring, and on the other day, brush the cheese (to remove mould formation).
12. The cheese will be ready approximately 90 days.