How to make Fontina Cheese

Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. Fontina is usually aged for 90 days as I will be with this homemade variety.
The interior of Fontina is pale cream in colour and riddled with holes known as "eyes". With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with ageing.
Ingredients
• 10 litres (10 quarts) whole milk
• 1/8 teaspoon Mesophilic culture
• 1/2 teaspoon Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• Brine Solution 18% Saturation
Please help contribute to translations and subtitles for this video: kzbin.info_vide...
Starter culture used Mad Millie MW3; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
I recommend our Hard Cheese kit for this cheese; www.littlegreenworkshops.com....
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Map By TUBS - Own work This vector graphics image was created with Adobe Illustrator.This file was uploaded with Commonist.This vector image includes elements that have been taken or adapted from this: Italy location map.svg (by NordNordWest)., CC BY-SA 3.0, commons.wikimedia.org/w/index...

[@NegligiblePolishHeritage]

This is probably my favorite cheese right behind feta, so glad you made a video on it

[@rotgbrify]

Thank you so much for this video! The background music is also perfect!

[@carolavant3778]

Gavin, you have made my day!!! Fontina is something I need for some of my best Italian recipes, and it is SO expensive and hard to find where I live! I'm just waiting for my tax refund so I can buy a wine-fridge to use for a cheese cave this year and cannot wait to be able to make some of these awesome cheeses that I can't afford commercially!

[@a_ham_like_me]

The background music adds a nice touch to your videos. The audio quality has improved lately; thank you for improving your videos. The content has always been great, it's nice to see improvements to audio and video quality over the years as well.

[@GavinWebber]

First!

[@tserbos2]

Gavin Webber haha... first reply! Make a Christmas special trying a lot of cheeses.

[@darinmbicknell]

3rd! Made Mozzarella yesterday thanks to your videos Gavin the pizza today was Yum!

[@chaow9812]

ha ha lol

[@Kosekans]

This is hilarious! :-D :-D

[@caorusso4926]

Nicely done

[@gardenlady1293]

MERRY CHRISTMAS!

[@Sciguy95]

I was eating some Bel Gioioso Fontina snacking cheese and one of the packs had somehow been infected with penicillium candidum, it was really good.

[@mariomontenegrian7267]

Mr. Webber, many many thanks for all those videos about cheese making and specially for recipes. About all that I got many questions,and this is my first one - I am very interested how do you know with how much weight exactly you pressure the cheeses using your screw press. I want to make the same one.

[@marciamonteiro.1906]

obrigado pela receita. feliz e santo natal , abencoadissimo ano novo.

[@GavinWebber]

Você é muito bem-vindo. Feliz Natal para você e sua família

[@jerjoer1]

Gavin, every other recipe I find for this calls for lipase to be added. Did you not add it? Or did you and overlooked mentioning it?

[@bigbuddha9197]

When you salt wash the cheese in subsequent weeks, do you let it air-dry a little bit before placing it back in the ripening box? I'm hooked on your videos, thanks! My daughter is getting me a mozzarella kit for Christmas. It will be my first cheese making attempt

[@superggernandez8240]

I so love this cheese. I just don’t have the patience to make it 🤪

[@marciamonteiro.1906]

amem, grata , paz ao mundo todo.

[@DaveTugwell]

what were the weird yellow bits when you poured the milk out

[@raoufy888]

Finally

[@m2hmghb]

I don't have the energy to make cheese, but I really enjoy learning how to make the different cheeses and the different techniques. Thanks for the videos!

[@conditionalnegation]

🤤

[@---yw9dl]

Hello, what is a good tip for keeping that temperature constant during those long setting periods?

[@Funpants94]

I use a sous vide for a double boiler

[@pasdenom5460]

Did you make your own cheese press??? If so you should put the video for this "DIY".

[@harryfisherman]

Can I make homemade kefir into feta cheese

[@denniswilliams8747]

Hi I have been looking for milk here in the US. I have noticed the shelf life of my milk in my refrigerator is quite long. Milk here even if not labeled Ultra pasteurized is pasteurized at higher temps than a few years ago. I have not tried to make a cheese from this milk yet. I am wondering if the milk will set a curd. I guess I will have to risk a gallon as an experiment. Thanks for your inspiring vids.

[@gayrambo4529]

I've found raw milk and non-homogenized milk at my local "hippie" store. Expensive as hell, though.

[@rotgbrify]

Look on Facebook market for raw milk.

[@stanieldasboot953]

I work at a grocery store, ave we regularly sell a very soft cheese, I would say the consistency of brie, with very large, bold veins of blue mold in it. I can't remember the name of it, or I would ask you to make it. DX

[@helenaalexandra4197]

Staniel Das Boot that sounds like camberzola (I'm sure I'm spelling it wrong). It's a German cheese that's a cross between a Bleu cheese and a brie cheese. It's one of my favorites too!

[@emasuma6897]

Can I use wax for fontina cheese???

[@SM-Flyers]

161st! But seriously Gavin I always wonder what do you do with all the cheese you make? And have a Happy Christmas!

[@GavinWebber]

I'll have to take you all on a tour of my cheese cave 😀🧀

[@ArcadiyIvanov]

What are the floaters @1:37?

[@paulvorisek8329]

Cream that has not been fully incorporated back into the milk. From non-homogenized high quality milk.

[@rparts1]

Hello gavin ..I have a question..can i vacuum pack the fontina right after I air dry ?

[@GavinWebber]

Yes, no problems

[@rparts1]

thank you gavin !

[@cornycobble3042]

This is a very nice looking cheese I can only imagine the taste

[@thetimeiscome2889]

its just american shit cheese ,,,,, nothing special

[@falconsinput2226]

What Mesophilic culture is that Gav?

[@massimilianoaccornero6396]

Bomber la fontina lasciala fare ai Valdostani!!!!!

[@helenaalexandra4197]

Can you make a cottage cheese? I understand that it's a fairly sloopy cheese, but it's one of my favorites.

[@hellboy6507]

So I've been looking for calcium chloride in my local area. One store sells crystals for pickling and tofu, it's about $5 for a half kg. On the other hand, my hands are store sells 25kg bags of calcium chloride for the same price. Would the hardware store stuff be safe?

[@foinkle]

Best internet name ever, Pladimir! Did you ever get a reply to the calcium chloride question? muchtodoaboutcheese.com/2014/04/20/home-cheese-making-hack-diy-30-solution-calcium-chloride/

[@gauravjaggi5098]

Culture should be a mix of mesophillic and streptococcus thermophillus. Plus if one is not coating it then bacterium linens needs to be used. Also ph before pressing is very important

[@NiftyShifty1]

3:44 False. Solids are metals, ions, etc with lower specific heats than water. It’s the water that has the high specific heat. The high specific heat of water is what is responsible for the water in the milk holding the heat.