I have had two goes at making fontina, the second one made just this weekend past. With both batches small dark brown spots developed on the cheese surface, on this batch within a day of drying the cheese (ie two days after making it). I discarded the first batch after three weeks, thinking that it was spoiled, although it did have the correct smell and on opening the cheese it seemed to be developing the right consistency and texture etc. I'm now wondering whether this is just the B. linens making it's appearance in a rather spotty way. I added the mould and some geo at 90oF and let it soften for 5 minutes before stirring it in properly and letting it ripen for 30 minutes and then added the rennet. Has anyone else had this result? Thanks for your help.
Wow, ok, you just posted nearly the same thing about your Taleggio here dark brown spots on taleggio (https://cheeseforum.org/forum/index.php/topic,9482.msg68577.html#msg68577) Both cheeses with the same dark brown spots. Coincidence? Seems unlikely.
I meant to say taleggio - my fontina is doing fine :)