Best Substitutes for Fontina Cheese

Step 1

Heat the milk in a large pot over medium heat until it reaches 86°F.

Step 2

Add the calcium chloride to the milk and stir well.

Step 3

In a separate bowl, mix the rennet with 1/4 cup of cool water and stir well.

Step 4

Add the rennet mixture to the milk and stir gently for about 30 seconds.

Step 5

Cover the pot and let it sit undisturbed for about an hour, or until the curd has formed and separates from the whey.

Step 6

Cut the curd into small cubes and let it rest for 10 minutes.

Step 7

Increase the heat to 104°F and stir the curd gently for 20 minutes.

Step 8

Remove the curd from the heat and let it rest for another 10 minutes.

Step 9

Drain the whey from the curd and place the curd in a cheesecloth-lined mold.

Step 10

Press the cheese for 6-8 hours, turning it occasionally.

Step 11

Remove the cheese from the mold and sprinkle it with cheese salt.

Step 12

Age the cheese in a cool, humid place for at least 3 months before serving.