2020-08-13 / test@t

Fontina cheese

Italian semi-hard cheese made from cow's milk. It has a soft elastic texture, a small number of unevenly distributed eyes. Medium ripened cheese.

Ingredients

milk 4 liters
sourdough "Hard cheese" BakZdrav 0.24 g
rennet "Cheese" BakZdrav 0.24 g
calcium chloride 10% 4 ml
water for diluting the enzyme 50 ml
calcium dilution water 50 ml
brine 20% (1 l of water, 250 g of salt, 1.2 ml of vinegar 6%, 10 ml of calcium chloride 10%)
water for washing grain ~ 1 l

STEP-BY-STEP COOKING RECIPE

Step 1

We heat milk in a water bath to 31 ° C.

Step 2

Sprinkle the "Hard Cheese" sourdough BakZdrav on the surface of the milk, let it stand for 3-4 minutes, stir, cover with a lid. We leave for about an hour.

Step 3

We add calcium chloride, diluted in 50 ml of water. Mix well. Dissolve rennet "Cheese" BakZdrav in a small amount of water and add to milk. Mix gently with movements from top to bottom, without creating milk flows. Leave until a clot forms (60 minutes).

Step 4

We check the clot for a clean break. Cut into 1.5 cm cubes, mix gently for 15-20 minutes.

Step 5

Drain 1/4 of the whey and leave to the grain level. We heat the same amount of drinking water (1 liter) to 63 ° C and slowly pour it into the grain until the grain temperature rises to 37-39 ° C.

Step 6

Stir for half an hour.

Step 7

Press under a layer of whey for 10 minutes (this means that a plate / lid of suitable size is placed in a saucepan with grain, and a weight of 0.5 kg is placed on top).

Step 8