How to make Fontina Cheese скачать в хорошем качестве

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: http://www.youtube.com/timedtext_vide... Starter culture used Mad Millie MW3; https://www.littlegreenworkshops.com.... Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com.... I recommend our Hard Cheese kit for this cheese; https://www.littlegreenworkshops.com.... Check out my other cheese tutorials;    • All Cheese Making Tutorials   Help fund the next cheese making video by pledging your support at Patreon;   / greeningofgavin   Curd Nerd Newsletter; https://www.littlegreenworkshops.com.... My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops.... My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops.... My Little Green Cheese Podcast, visit https://www.littlegreencheese.com/pod... Facebook;   / thecheesemantv   or   / littlegreenworkshops   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, https://commons.wikimedia.org/w/index...