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
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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.
???? Radiant Raclette Cheese #SHORTS
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Swiss Raclette Cheese And Potatoes Recipe
This Swiss Raclette Cheese And Potatoes Recipe is one of the favorites from Switzerland. What is Raclette Cheese? The Bald Chef and his Swiss friend from Switzerland Patrick Jensen show you step by step how to prepare this classic dish Raclette Cheese and potatoes in an authentic style. What a great winter time fun dish.