Fontina fondue with mocetta
Monte Bianco (Mont blanc)
Milk being heated
Stirring the curds
Fitting the paddle to the cauldron
The curds are being broken up by the wired paddle
Gathering the curd
Moving the curd by hydraulic lift
Adding a bar to the top of the cheesecloth to twist it and squeeze out any liquid
Removing the liquid
Checking the size of the curds
Cutting the curd
The mould
Filling the mould with curd
Wrapping the curd in cheesecloth
The stamps
The butter being churned
The curd being pressed
The producer’s stamps
Fontina with both the markings
The cheese being soaked in salt water
The cheese aging
Fontina by Pierpeter
Tortino di patate alla valdostana (Potato gratin from Valle d’Aosta)
Panizzi Shops:
Cheese making production:
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