How to Make Authentic Fontina Cheese at Home with a Booneve Cheese Press

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What Is Fontina Cheese?

Fontina is a semi-soft Italian cow’s milk cheese originating from the Valle d’Aosta region in the Italian Alps. Prized for its earthy, nutty flavor and exceptional melting properties, traditional Fontina (Fontina Val d’Aosta) features a natural rind and small irregular holes throughout its pale yellow interior. With this comprehensive guide, you’ll learn how to create your own authentic Fontina cheese using the premium Booneve Cheese Press.

Time Required: 24 hours active process + 2-3 months aging Difficulty Level: Intermediate Yield: Approximately 2 pounds (900g) of cheese

Essential Equipment for Making Fontina Cheese

Before beginning your Fontina cheese-making journey, ensure you have all the necessary equipment:

  • Booneve Cheese Press – Essential for achieving the correct texture and density
  • Stainless steel pot (5-gallon capacity minimum)
  • Digital thermometer with 0.1°F accuracy
  • Curd knife or long-bladed knife
  • Cheesecloth (butter muslin grade)
  • Large colander
  • Slotted spoon
  • pH meter (optional but beneficial)
  • Cheese wax or vacuum sealer
  • Aging box or dedicated refrigerator with humidity control

Ingredients for Homemade Fontina Cheese

For a 2-pound wheel of Fontina cheese:

  • 2 gallons (7.5 liters) whole cow’s milk (farm-fresh or non-homogenized preferred)
  • 1/4 teaspoon thermophilic culture (recommended: TA061)
  • 1/4 teaspoon mesophilic culture (MM100 or Flora Danica)
  • 1/4 teaspoon Penicillium candidum (optional, adds complexity)
  • 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
  • 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
  • 2 tablespoons non-iodized salt for direct salting
  • Additional salt for brine solution

Step-by-Step Fontina Cheese Making Process

Day 1: Creating the Cheese Base

Step 1: Prepare and Heat the Milk (30 minutes)

  1. Pour the fresh milk into your stainless steel pot
  2. Heat slowly to 95°F (35°C)
  3. Maintain this temperature throughout the culture addition phase

Step 2: Add Cultures (60 minutes ripening)

  1. Sprinkle thermophilic and mesophilic cultures over the milk’s surface
  2. Add Penicillium candidum if using
  3. Allow cultures to rehydrate for 2 minutes
  4. Stir thoroughly using gentle up-and-down motions
  5. Cover and maintain 95°F (35°C) for 60 minutes
  6. Add diluted calcium chloride in the last 5 minutes, stirring gently

Step 3: Rennet Addition (45 minutes)

  1. Add the diluted rennet to milk while stirring gently
  2. Stir for exactly 1 minute, then stop
  3. Cover and maintain 95°F (35°C) for 45 minutes
  4. Check for clean break by inserting knife at angle – curds should split cleanly with whey filling the gap

Step 4: Cut the Curds (15 minutes)

  1. Cut the curd into 1/2-inch (1.3 cm) cubes
  2. Cut vertical lines in one direction, then perpendicular direction
  3. Finally, make horizontal cuts at angles
  4. Let the curds rest for 5 minutes after cutting

Step 5: Cook the Curds (35 minutes)

  1. Slowly increase temperature to 104°F (40°C) over 25 minutes
  2. Stir gently but continuously to prevent curds from matting
  3. Once final temperature is reached, continue stirring for 10 more minutes
  4. The curds should firm up and shrink during this process

Step 6: Pre-Drain and Salt (20 minutes)

  1. Let the curds settle for 5 minutes
  2. Remove approximately 30% of the whey
  3. Add 1 tablespoon of salt directly to the curds and whey mixture
  4. Stir gently for 5 minutes
  5. Allow to settle for 10 minutes

Step 7: Final Draining (15 minutes)

  1. Line a colander with cheesecloth
  2. Pour the curds and remaining whey into the colander
  3. Gently gather the corners of the cheesecloth
  4. Twist slightly to remove excess whey, but don’t press too hard

Using the Booneve Cheese Press for Perfect Fontina

Step 8: First Pressing (1 hour)

  1. Set up your Booneve Cheese Press with the stainless steel drainage tray on the base
  2. Transfer the curds in cheesecloth to the press
  3. Fold the cheesecloth neatly over the top
  4. Place the wooden follower on top of the wrapped curds
  5. Insert the threaded rods and add the springs
  6. Apply very light pressure (minimal spring compression) by tightening wing nuts evenly
  7. Press for 1 hour at room temperature
  8. Collect and discard the expelled whey

Step 9: Flip and Second Pressing (3 hours)

  1. Remove cheese from the Booneve press
  2. Unwrap, flip the cheese, and rewrap in fresh cheesecloth
  3. Return to the press
  4. Apply light pressure (slightly more spring compression)
  5. Press for 3 hours

Step 10: Final Pressing (12 hours)

  1. Remove cheese from press, unwrap, flip again, and rewrap
  2. Return to your Booneve press
  3. Apply medium pressure (springs compressed approximately halfway)
  4. Press for 12 hours (overnight)
  5. The Booneve press’s consistent pressure system is crucial for developing Fontina’s characteristic texture

Step 11: Salting (12-24 hours)

  1. Prepare a saturated brine solution (1 pound salt dissolved in 1/2 gallon water)
  2. Add 1 tablespoon of calcium chloride to the brine
  3. Remove cheese from press and remove cheesecloth
  4. Place cheese in brine solution
  5. Add a pinch of salt to any exposed surface
  6. Brine for 12-24 hours depending on desired saltiness (flip halfway through)

Aging Process for Authentic Fontina

Step 12: Air Drying (2-3 days)

  1. Remove cheese from brine and pat dry with clean paper towels
  2. Place on a clean bamboo mat in a cool (50-55°F/10-13°C), humid (85-90%) environment
  3. Turn twice daily to ensure even drying
  4. Continue until surface is dry to the touch

Step 13: Aging Setup

  1. Choose one of two methods to prepare for aging:
    • Option A: Coat with cheese wax
    • Option B: Vacuum seal (for a milder flavor development)
  2. If waxing, ensure the surface is completely dry before application
  3. If vacuum sealing, make sure all air is removed

Step 14: Aging Process (2-3 months minimum)

  1. Age in cool environment (50-55°F/10-13°C) with 80-85% humidity
  2. Turn the cheese once per week if waxed
  3. Young Fontina (2 months): Mild, slightly sweet with good melting properties
  4. Mature Fontina (3-4 months): More pronounced nutty flavor
  5. Aged Fontina (5+ months): Complex earthy notes with firmer texture

Why the Booneve Cheese Press Makes the Difference

The Booneve Cheese Press provides several advantages when making Fontina cheese:

  1. Consistent Pressure Control: The calibrated spring system allows for precise pressure adjustment—critical for developing Fontina’s signature semi-soft texture
  2. Superior Drainage: The stainless steel drainage components ensure proper whey expulsion during pressing
  3. Even Compression: The perfectly balanced design prevents uneven density in your cheese wheel
  4. Quality Construction: The Siberian pine frame provides stability throughout the pressing process without imparting any unwanted flavors
  5. Precise Adjustability: Easily modify pressure levels for each stage of the pressing process

Troubleshooting Common Fontina Issues

Problem: Cheese Too Dry

  • Cause: Excessive pressing pressure or duration
  • Solution: Reduce pressing time or pressure with your Booneve press
  • Prevention: Monitor moisture content closely during pressing stages

Problem: Cheese Too Moist

  • Cause: Insufficient pressing or drainage
  • Solution: Extend pressing time with your Booneve press
  • Prevention: Ensure curds are adequately cooked before pressing

Problem: Uneven Texture

  • Cause: Inconsistent pressing or uneven curd size
  • Solution: Ensure even tightening of the Booneve press wing nuts
  • Prevention: Cut curds uniformly and apply pressure gradually

Serving and Pairing Your Homemade Fontina

Fontina cheese is incredibly versatile in the kitchen:

  • Classic Pairings: Crusty bread, honey, fresh pears, and dried fruits
  • Wine Companions: Light-bodied reds like Pinot Noir or crisp whites like Sauvignon Blanc
  • Culinary Uses:
    • Melted into fonduta (Italian fondue)
    • Key ingredient in authentic Italian risottos
    • Perfect for grilled cheese sandwiches
    • Excellent on charcuterie boards

Conclusion: Creating Artisanal Fontina with Your Booneve Press

Making Fontina at home connects you with centuries of Italian cheesemaking tradition. While the process requires patience and attention to detail, your Booneve Cheese Press makes creating this classic cheese both accessible and rewarding. The press’s premium materials and thoughtful design ensure consistent results, allowing you to craft Fontina cheese with authentic character and exceptional flavor.

As you gain experience, you’ll appreciate how the Booneve press’s precise pressure control allows you to fine-tune your cheese’s texture and moisture content. Each wheel of Fontina you create will showcase not only your developing cheesemaking skills but also the quality of your equipment.

Remember to keep detailed notes about your process and results. Cheesemaking is part science, part art—each batch allows you to refine your technique and create truly personalized artisanal cheese.

Frequently Asked Questions About Making Fontina Cheese

Q: Can I use pasteurized milk to make Fontina cheese? A: Yes, you can use pasteurized milk, though raw milk (where legal) provides more complex flavor development. If using pasteurized milk, add 1/4 teaspoon calcium chloride per gallon to help with proper curd formation.

Q: Why is my Fontina not developing the characteristic small holes? A: The development of eyes (holes) in Fontina requires proper acidification and specific aging conditions. Ensure you’re using fresh cultures and aging at the correct temperature and humidity.

Q: How do I know when my Fontina cheese is ready to eat? A: Fontina can be eaten after 2 months of aging, but traditional Fontina develops its full flavor profile at 3-4 months. The cheese should have a pleasant aroma and yield slightly to pressure.

Q: Can I make Fontina without a cheese press? A: While improvised pressing methods exist, a quality press like the Booneve Cheese Press provides the consistent, adjustable pressure needed for proper texture development in Fontina cheese.

Q: What other cheeses can I make with my Booneve Cheese Press? A: The Booneve press is versatile and perfect for numerous varieties including Gouda, Cheddar, Edam, Colby, Monterey Jack, and many other pressed cheeses.

Have you made homemade Fontina with your Booneve press? Share your experience in the comments below!

[This post contains step-by-step instructions for making traditional Fontina cheese using the Booneve Cheese Press. Always follow proper food safety practices when making homemade cheese.]

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