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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.

Hello Millenof6, Bravo it's a clean job, you are experienced, I like this cheese. Italian, Spanish, Swiss, Dutch and even Turkish cheeses, but nothing beats homemade cheese, thanks for sharing recipes, I offer you a cheese to share your experience for lovers like me. I really want to try yours. (Sorry for errors I use a translator)

Congratulations on a great looking Fontina and thanks for sharing it with us.
A cheese from me for your efforts.

It looks great!

Great looking cheese!! Well done! AC4U

Mike

Thanks.  I haven't made this one in a while.  My family goes through a four pound wheel in a couple weeks, so I've been stocking up the favorites.  Mainly dill havarti and hot chili gouda.  I'm going to open this one at 2 months, as my family likes the cheese more mild.  I'll post an update when I do.