How To make Raclette/Style Cheese
1 1/2 c Shredded process Gruyere or
-process Swiss cheese (6 -oz.)* 1 c Shredded Gouda Cheese (4
-oz.) 1 tb Snipped fresh basil or
-oregano (or 1 tsp. dried -basil or Oregano, crushed) 2 ts Dijon-style mustard
1 ts White wine
Worcestershire sauce Tabasco sauce to taste Pimiento slices (optional) Fresh thyme, rosemary, -and/or savory sprigs (opt) Blanched cauliflower and/or -broccoli flowerets, boiled Halved tiny new potatoes Pita bread wedges** In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett
How To make Raclette/Style Cheese's Videos
How To Make A Raclette Cheese: Washing the Rind, Aging, Tasting (and Melting!)
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.
Read my blog:
Recipes:
Email me: jennifer@jennifermurch.com
RECIPES
How to Make a 30% Calcium Chloride Solution: (YouTube)
How To Make Homemade Yogurt:
The recipe comes from Home Cheese Making: (Amazon)
INGREDIENTS and EQUIPMENT
Rennet: (New England Cheesemaking)
B.Linens: (New England Cheesemaking
Cheese Press: (New England Cheesemaking)
Cheesecloth: (New England Cheesemaking)
Bamboo Mats: (Amazon)
Netted Cheese Cover: (Amazon)
Brown Cheese Wrap: (New England Cheesemaking)
Aging Box: (Webstaurant)
Cheese Tester:
Mesh Plastic: (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.
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