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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: bbrown131211 on March 05, 2013, 03:42:11 PM
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I introduced a small class of folks to cheesemaking and had several types of cheese for tasting. The taster's favorite was the Fontina -- which was probably the easiest to make and only aged for two months. I followed Mary Karlin's recipe using raw milk from Jersey cows, MM100, 1/4 tsp lipase, 1/2 tsp calcium chloride and 1/2 tsp liquid rennet. Light pressing overnight and salt-water brine for 12 hours. I let it air dry for two days and then vacuum sealed.
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Looks pretty! I followed the same recipe, however have been natural aging with the every-other-day light brine washing. The rind has hardened up nicely after a couple of weeks now, and it will be interesting to see if it develops that beautiful light brown rind you see on so many pictures. So far no mold :-), yet I am wondering if that light brown rind I am striving for is actually a mold that will eventually develop (?).
If you make another, will you be trying the natural "brine washed" rind development? I will soon have a FoodSaver, so may try your method for my second Fontina (one of my favorite cheeses), seeing how successful yours was after just 2 months.