Elevate your cheeseboard with homemade fontina: how to make it like a pro

Indulge in the delightful journey of crafting your own artisanal Fontina cheese, a delectable delicacy that will tantalize your taste buds and elevate your culinary repertoire. Follow this comprehensive guide to unravel the secrets of this Italian masterpiece.

Understanding Fontina Cheese

Fontina cheese, hailing from the Val d’Aosta region of Italy, is a semi-hard, cow’s milk cheese renowned for its smooth, buttery texture and nutty, slightly sweet flavor. Its versatility shines in both cooking and as a standalone snack.

Ingredients for Homemade Fontina Cheese

• 1 gallon (3.8 liters) fresh, unpasteurized cow’s milk
• 1/4 cup (60ml) mesophilic starter culture
• 1/4 teaspoon (1.25ml) liquid calf rennet
• 1/4 cup (60ml) salt

Step-by-Step Guide to Making Fontina Cheese

1. Preparing the Milk

• Heat the milk to 86°F (30°C) in a large pot or cheese vat.
• Sprinkle the mesophilic starter culture over the milk and stir gently to dissolve.
• Allow the milk to rest for 30 minutes to activate the culture.

2. Adding Rennet

• Dilute the calf rennet in 1/4 cup (60ml) of cold water.
• Add the diluted rennet to the milk and stir gently.
• Let the milk rest undisturbed for 45-60 minutes, or until a clean break forms when a knife is inserted.

3. Cutting the Curd

• Use a long knife or curd cutter to cut the curd into 1/2-inch (1.25cm) cubes.
• Allow the curd to rest for 10 minutes.

4. Heating and Stirring the Curd

• Gradually heat the curd to 105°F (40°C), stirring occasionally to prevent clumping.
• Continue stirring for 30-45 minutes, or until the curds have become firm and elastic.

5. Draining the Whey

• Line a colander with a cheesecloth or cheese cloth.
• Pour the curds and whey into the colander and allow the whey to drain off for 1 hour.

6. Salting and Pressing the Curd

• Sprinkle the salt evenly over the curds and mix thoroughly.
• Place the salted curds into a cheese mold and press them with a weight of approximately 20 pounds (9kg) for 12 hours.

7. Aging the Fontina Cheese

• Remove the cheese from the mold and place it on a wire rack in a cool, humid environment (55-60°F, 80-85% humidity).
• Turn the cheese daily to ensure even aging.
• Age the cheese for a minimum of 60 days, or up to 12 months for a more intense flavor.

Tips for Successful Fontina Cheese Making

• Use high-quality, unpasteurized cow’s milk for optimal flavor and texture.
• Ensure the milk is at the correct temperature before adding the starter culture and rennet.
• Cut the curds evenly to promote consistent heating and drainage.
• Avoid overworking the curd, as this can result in a crumbly texture.
• Maintain a consistent temperature and humidity during aging to prevent spoilage.

Culinary Applications of Fontina Cheese

• Fondue: Melt Fontina cheese with white wine and spices for a decadent dipping sauce.
• Pasta dishes: Grate Fontina over pasta with a creamy sauce or use it as a filling for ravioli.
• Pizzas: Top pizzas with Fontina cheese for a rich and flavorful topping.
• Soups: Add Fontina cheese to soups for a creamy and comforting texture.
• Salads: Crumble Fontina cheese over salads for a nutty and flavorful addition.

The Perfect Pairing: Fontina Cheese and Wine

• White wines: Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the nutty flavors of Fontina cheese.
• Red wines: Pinot Noir or Barbera offer a subtle earthiness that pairs well with the cheese’s sweetness.

The Art of Appreciation: Savoring Fontina Cheese

• Texture: Enjoy the smooth, buttery texture that melts in your mouth.
• Flavor: Delight in the nutty, slightly sweet flavor with hints of caramel and fruit.
• Aroma: Inhale the pleasant, slightly floral aroma that evokes the Italian countryside.

Basics You Wanted To Know

1. Can I use pasteurized milk to make Fontina cheese?

Yes, you can use pasteurized milk, but the flavor and texture may not be as pronounced.

2. How long does Fontina cheese last?

Properly aged and stored Fontina cheese can last for several months in the refrigerator.

3. How can I tell if Fontina cheese has gone bad?

Signs of spoilage include mold, discoloration, or an unpleasant odor.