A washed-rind cheese is a labor of love. However! It's not actually that hard once you begin to understand what to look for.
In this video, I show ALL the steps of making a Raclette cheese: from making the curd, pressing, washing the rind (so many washes!), taking a core sample, and (finally!) cutting the wheel, tasting, and melting. Throughout the process, I share my doubts, questions, observations (so sticky! so smelly!), and troubleshooting efforts, not because I'm an expert (I'm not!), but because I believe that sharing the little details helps to demystify the process and, once demystified, there will be more Raclette cheese in the world. And THAT, I think we can all agree, will be a good thing.
Download the printable recipe here: milkslinger.co...
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RECIPES
How to Make a 30% Calcium Chloride Solution: bit.ly/3DZqtYo (KZfaq)
How To Make Homemade Yogurt: bit.ly/3WxkYYv
The recipe comes from "Home Cheese Making": amzn.to/3E0YoAd (Amazon)
INGREDIENTS and EQUIPMENT
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
B.Linens: bit.ly/3RqE6Vg (New England Cheesemaking
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Brown Cheese Wrap: bit.ly/3ex1r9f (New England Cheesemaking)
Aging Box: bit.ly/2PfjYbA (Webstaurant)
Cheese Tester: amzn.to/3ObsBQN
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
CHAPTERS
00:00 Raclette Cheese
00:30 The Milk
01:52 (A Raclette-Style Cheese from Murray's Cheese in NYC)
02:50 The Cultures
03:55 Making Butter
04:40 The Rennet
05:35 Checking for a Clean Break
06:01 Cutting the Curd
06:45 Cooking and Stirring the Curds
09:18 Pouring off the Whey
09:35 Pressing
11:54 Brining
12:34 A Potential Problem
13:53 Air Drying
14:26 Making the B.Linen Wash
15:44 (A soft b.linen cheese fro Murrays Cheese in NYC)
16:03 The First 10 Washes
18:06 Making a Light Salt Brine
20:50 Aging and Maintenance Washes
24:30 Considerations for a Washed-Rind
25:38 Core Sample
27:55 Cutting and Tasting
28:23 (Innoculating Another Cheese with B.Linens)
31:50 Melting
33:46 Wrapping and (Continued) Aging
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.