It depends on the type of cheese! Most take fromaggio between 12 and 48 hours. User intervention is only at the beginning and end of the process, so just set it and let fromaggio work its magic. After, fresh cheese like mozzarella, feta, chevre, ricotta etc. are best when eaten as soon as possible. Other types of cheese are aged.
FAQ- Frequently Asked Questions
Fromaggio can make a wide variety of soft and hard cheeses. It automates the principle steps in cheesemaking: heating at various temperatures/intervals, cutting in different sizes, mixing, draining, and even pressing. Our SMART technology, through our app and LCD, tells users what ingredients to put in and when, and what attachment (cutter, press etc.) to attach. Most user intervention happens in early stages of the process or at the end.
*Note that in some rare cases, like stretching for mozzarella or cheddaring for cheddar, users must intervene manually (but it's usually pretty easy, and fromaggio will tell you how to do it!)
No. Fromaggio can prepare many type of fresh cheese which are enjoyed without aging. It can also make hard and soft cheese, which can then be removed from the machine and aged. Its pressing and draining functions can prepare the cheese well for aging. Most home cheesemakers use a wine fridge for aging, but we are also working with a partner who is developing a home cheese ager.
The copper version has copper plating on the exterior only, not the interior. Copper is both beautiful, and serves a functional purpose by facilitating heat conduction and distribution- an important factor in cheesemaking. However, even though the amounts would be very small, we did not put copper on the interior in order to avoid it leaching.
Your Fromaggio will work in the shipping location where you ordered it. We will have several plug and voltage versions, so the plug and voltage will work in your shipping address location. If you move to a location that has different voltage or plugs, you can purchase a relatively inexpensive convertor or adaptor for that location.