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

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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...

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

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