How To Make A Raclette Cheese: Washing the Rind, Aging, Tasting (and Melting!)

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Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisancheesesworkshop/?video=Jt_H8e7XUQ8 Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=Jt_H8e7XUQ8 Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=Jt_H8e7XUQ8 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. Download the printable recipe here: https://milkslinger.com/shop/raclette-recipe/ 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: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.