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The curd is then broken up to the size of grains of maize.
Stirring continually the curd is heated slowly to 48°C
to favour the separation from the whey.
Once it has reached the correct temperature you stop heating and,
still keeping the curd mixture moving, the removal of whey is
completed. Once this phase of breaking up is over the mixture
is left to rest for about ten minutes, after which the curd is
placed in typical concave-sided cheese hoops on which a small
casein plate is applied with the cheese’s progressive number.
The cheeses are then placed under a press to assure the final
removal of whey.
This pressing lasts around 12 hours during which time the cheeses
are turned over a number of times. Before the final turning the
small number plate is applied with the producer’s identification
number (CTF), which together with the casein plate guarantees
the clear tracing of the product.
Then the cheese is salted and then transferred to the warehouses
for ripening.
The average period of maturation is at least 3 months during which
the cheese is periodically brushed and dry-salted on the surface.
In the first month the cheeses are turned daily, salted one day
and dry-brushed the next; these operations help form the typical
rind. Then these are carried out at longer intervals, and the
carefully tended cheeses slowly mature, perfectly lined up on
spruce shelves.
Most of the Fontina caves are dug out of the rock. Here the temperature
ranges between 10°C and 12°C and the relative humidity
level is over 85%, ideal conditions for the slow and gradual maturing
of the cheese. After maturing, the cheeses are examined one by
one, by the Consortium which safeguards the DOP, and only those
cheeses which meet the quality standards fixed by the production
regulations are branded with the characteristic DOP trademark.
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