I haven't had Raclette & potatoes - but in the states it has recently become popular to offer a steak and cheese with a raclette-like (not sure of it's true name just that it was delicious!) cheese and also grilled cheese sandwiches. With the raclette melter, it makes a dramatic looking street food here on the east coast of the US (I'm in Virginia).
As a French living in Canada we love this dish so much that we usually have this at least 5-10 times every winter with fellow French. Sometimes we even bring some cheese back from France as cheese in Canada is pretty expensive compared to France and you don't find the same . In France most people I know only boil potatoes and have some melted cheese on it, usually with various hams, cured meat and cured sausages. I like mine with those small crunchy non-sweet pickles too. In Canada and Germany I've seen a couple variants like some veggies or even pineapple (yes it happens to Raclette too!) I really wanna try this once I get a few easier cheeses done!
Ohhh NO!😲 How could you do this to me?! ..and I'm fasting right now. We usually eat it on snowy, cold winter days, cooked in small raclette pans, beneath a hot granite plate. Side dishes are small boiled potatoes, pickled vegetables/fruits, olives and small pieces of meat, grilled on top of the hot granite. This is my favorite winter dish! Oh gosh, i'm so hungry now. Greeting from chilling freezing Switzerland 🇨🇭 (-12 degrees Celsius❄)
Another way to enjoy raclette is to buy the raclette machine (www.williams-sonoma.com/products/electric-raclette-maker/), it comes with mini pans and then threes a large flat pan that goes on top where you fry up sausages and bacon. Its also traditionally eaten with other pickled vegetables. Drink with either white wine or hot tea.
Cheese is one of those food that can be so expensive to buy that it's worth making your own. Thank you for teaching me (us) how to make cheese at home.
This has been top priority on our "cheeses we MUST learn how to make". Thank you for the effort and research you put into this! Always a pleasure watching you work; another top-notch, quality video!
Gavin I really enjoy your videos. I have one comment/request. You give very precise ingredients lists and instructions in your recipes but you never give information about the yield. I would appreciate knowing how many grams of cheese you get from each batch of cheese you make. I am also interested how much weight is lost during maturation.
Hi Gavin! I have a probably silly question... I’ve seen many of your videos where you use your simple brine solution to wash “blooms” or mold off of uncut cheese. My question is; would you do this with store bought cheeses like Edam or cheddar, if it’s been opened and left in the fridge too long? I’ve always thrown away cheese if ANY mold gets on it. Thanks buddy.
I don't know about washing, but you can cut mold off of hard cheeses. It is still perfectly safe to eat afterward. Most cheese mold isn't dangerous anyway, but cut cutting the moldy surface away liberally removes any guesswork. Mold can't penetrate hard cheese very well.
Hi Gavin! I made your Raclette back in September and we opened it last week. It looked gorgeous, smelled perfect and tasted very strong though a bit too tangy. As with most of my cheeses, it didn't melt. I put it in the Raclette machine and it basically just got crunchy and brown. I don't have too many books on cheese making, I have Margaret Peters...no real help there. I use our Canadian 3.25 "whole" milk. Is there a secret to having the cheese melty or is this too complicated a question? We eat Raclette every New Year's Eve and before this year, I always bought the cheese (I believe it's from France). It comes pre-sliced and it's quite mild in flavour. But mine just won't melt. I made your Jarlsberg and OOH it's good, but again no melting. Actually I've made your Cheddar and Colby too and they didn't melt either and they are so tangy. Any tips or suggestions on tang and melt? I have PH strips but don't know what the PH of the milk should be for each cheese etc...it's frustrating! Love your videos, I'm just starting to watch all of your Ask the Cheeseman videos, I'm on #19 so if you've addressed this already, my apologies! :)
@@rainskitchenandgarden ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S-igRyFZqp4.html Looks like Gavin's Raclette does melt. Did you figure out your problem?
After waiting 6 long months I opened my wheel of cheese, this is right on the mark for taste and texture delicious. I use raw milk and you can taste the hay in this cheese.
I took this Raclette and a wheel of my Brei to a Christmas party, everyone enjoyed it. Only 4 of the 20 people there had tasted the Raclette before and they said it was as good as they ever had.
What would happen if you washed a cheddar like a raclette, but otherwise treated it like a normal cheddar? Just milder, or somehow anything else different?
Again, another perfectly executed video. I like thatbyou put the ingredients up front, the film and audio quality, and speeding things up where appropriate.
90 percent humidity is quite high. The most I've been able to achieve in my mini fridge arrangement is 71 percent. How do you mature this at such high humidity? Is it kept in the maturation box with some water?
Here in a partyclette; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S-igRyFZqp4.html or here in a dish; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3LnPzbI2VsY.html
Hi Gavin i’m from Mexico and i want ask you something what happend if i don’t use Brevibacterium Linens to make raclette? I Can’t find it anywhere and i really wanna make raclette what do you advice me to do? Thanks for the video i have learned a lot whit your videos congratulations
I'find the way u made the raclette it's amazing and deserve to make it but the problem is the ingredients that's hard to find them anywhere appreciated, thanks
The only milk we have where I live is the pasteurized homogenized type. How do you make cheese with that? Also, how do you store these cheeses while they cure and then after?
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
Well this is true and ... not ! I am Swiss. On raclette you can mix it with pickles and onions in vinegar but you can also add some dry meats and so on ! It is a dish for every types of desires. So if you think « what am i do now to eat this dish properly ? », just mind « is fun and good for me ? ». Yes ? Do it ! Just do it !
Hey Gavin, I’m currently waiting on my B linens in the mail. Would it be possible for me to start the cheese without inoculating the milk and then simply wash the rind with the B linens when it arrives? Thanks in advance
This is a great video. I've been making cheese for about 3 months now and you have been a tremendous help. I made the raclette about a month ago and i struggled with the B linens development for the first two weeks or so. I was wiping off a lot of fairly musty smelling mold. I switched to a higher brine(6%) with B. linens in it and finally got a really nice orange rind on the go. The rind in a few spots has some air under it (and has separated from the cheese underneath) But the rind seems in tact. Is this a cause for concern? No other molds on it anymore. But I have two fairly big bubbles, no other signs of the cheese 'bulging'. The air pockets have been there for a couple weeks now. When i smear with the brine i kind of flatten them down but they do pop back up. Not getting bigger or anything. Anyway I'm really glad you made this video, not a lot of guidance that I could find on raclette.
Great Video. I love watching you make cheese. You say to use a simple brine for the washing. As a total novice, I had to search for awhile to figure out if 'simple' brine was different than the 18% soaking brine. [For other novices - It is different]. It would help others to clarify that distinction and add a link to your very helpful (18%) brine video. Thank you so much!
dear mr webber, can i just use the whey of the first made raclette cheese to make another raclette at the future? because in my country brevibacterium linens is very hard to find and very very expensive. thanks.
I like your old backing tracks, they form a positive association with me as they remind me of having a go at some of my first cheeses. Can u throw in some oldies again one day for nostalgias sake? Just dont ever try & sing Final Countdown again...Ever.
I didn't see you skim out the globs of floating cream like you normally do. Also when rehydrating the bacteria can you stir it through the milk while it rehydrates or is it best to let it sit and then come back to stir?
i've been a cooking pro for 40 + yrs. one of the restaurants was called der fondu chessel at keystone ski resort in colorado people came from around the world to ride a chairlift to enjoy fondu and other things i loved working there !
What a wonderfully informative video. I stumbled on this video randomly and am glad I did! I have long held an interest in cheese-making and I love that you provide all of the details such as solution strengths, heat, timing, etc. while explaining why they steps are important and what your expected outcome should be. Subscribed!
Great videos! Can't wait to try some of these. Thanks for the very detailed instructions. You have answered many cheese making questions I had in just a few vids. Thanks
Hi Gav. Thanks for the prompt order today. I was very surprised to see the cheese gear turn up the very next day after postage here in Tasmania. First off the press (literally) is going to be your raclette recipe 🤤🤤 Thanks again and keep up the great vids!
It may cause the cheese to become very sharp as it matures, however rarely does this happen. Once all the lactose in the cheese has been consumed by the lactic bacteria, they die and help break down the fats and proteins during ageing.
Ah cool, so there's a lot of "wiggle room" in this process (unlike biological experiments which have very little tolerance). I live on the shore in Santa Cruz California and we get a lot of dust off the beach quickly highly variable temperatures with our 52F/11C average ocean temperature thanks to the Alaskan Current (we are on the wrong side of the clockwise Northern Hemi circulation - fortunately it caused our own Jack O'Neil to invent the wetsuit so we could all surf longer). Thanks for the quick answer - I wasn't even finished with the video!
I have questions: can you eat the cheese after you finish pressing it and brining? I don’t trust my eyes with mold and I don’t have proper things to age cheese with yet, and yes I know it won’t have the intended flavor and it’s probably softer, but would it be safe to eat? And because of lack of development what would it taste like?
