Cheese Type & Number: Cheese #18 - Raclette

Description: A great melting cheese. Melt a few slices in a non-stick pan and serve with boiled potatoes and cornichons.

Source of Recipe: Making Great Cheese at Home. My main beef with this book is that many of the recipes leave out important steps. For example, for this recipe, there is no mention of forming, molding, or pressing the cheese…so, I pressed it some.

Date: 26 December 2004

Warming the Milk: 2 gallons of whole milk to 88

We cut into this cheese earlier this week. It was good. A bit drier than I had expected, but very good tart flavor.

Unfortunately, we won’t get a chance to see how well it melts or to further sample it. I took it out of the fridge last night to have some, decided not to, and forgot to put it back in the fridge. So, somedog (we are quite sure it was Sailor) ate it—the whole thing. (At least he did not eat the cheddar and Stilton I also left out.)

Guess I’ll try it again.