Description

Wallace raclette: 7 gallons, C21 plus Bulgarian yogurt, cook to 100 °F, press overnight, brine 14–16 hours, wash a greasy rind ~3 months at 52–54 °F until it melts in a sheet.

Recipe details

Style

Washed-rind cheese

Country

Switzerland

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

7 gal

Expected yield

7 lb

Yield ratio

0.119826 ratio

Active time

240 min

Total time

16 h

Scale

For milk volume: 7 gal

Ingredients

• Whole milk, not ultra-pasteurized — 7 gal

  Role: Base milk · Kind: Whole milk

• C21 buttermilk culture — 1 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Prepared Bulgarian yogurt (4.5 oz) — 4.5 oz

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Calcium chloride (for pasteurized milk) — 1.75 tsp

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Liquid rennet — 0.44 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

• Brevibacterium linens — 0.05 tsp

  Role: Smear culture · Kind: Smear Brevibacterium Linens · Optional: Yes

• Non-iodized cheese salt — 2.25 lb (Details: Salt: Brining; Iodized: No)

  Role: Salt · Kind: Salt

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Slotted ladle
• Cheese hoop / mold
• Draining mat
• Ripening box
• Aging fridge or cave
• Bamboo mat
• Brine container
• Spray bottle
• Cheese press
• Follower

Process

1. Pre-ripen the culture

   Step code · Ripening

   Heat 7 gallons to 90 °F (32 °C). Pre-ripen a quart with C21 and 4.5 oz Bulgarian yogurt 30 minutes, return to the vat.

   Temperature: 32 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min · Addition: Amount: 4.5 oz; Rest: 2 min

2. Add CaCl₂

   Step code · Calcium correction

   Dissolve calcium chloride in clean water and stir into pasteurized milk.

   Addition: Amount: 1.75 tsp; Dilute in: 0.25 cup

3. Set, cut, cook

   Step code · Cooking

   2.2 ml rennet, floc ~27 minutes, cut when firm (~40 min) to coffee-bean then barley size. Cook to 100 °F, stir 15 minutes.

   Temperature: 38 °C · Ramp: From: 32 °C; To: 40 °C; Duration: 30 min

4. Press and brine

   Step code · Pressing

   Knead in the hoop. 25 lb 1 hour, turn, 1 hour, then 50 lb 12 hours. Brine 14–16 hours at 52–54 °F (about 2 h/lb).

   Time: 16 h · Pressing: Stage: Mass: 15 lb; Duration: 30 min; Stage: Mass: 30 lb; Duration: 6 h

5. Wash until rosy

   Step code · Rind treatment

   Dry 1–2 days. Light salt wash daily 10 days (optional B. linens or white wine), then twice a week. Ripe ~3–4 months.

   Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 4 h

Aging

Duration: 100 d; Stage: Name: Raclette cave; Duration: 100 d; Temperature: 12 °C; Humidity: 92 %; Turning: Every 2; Wash: Every 3

Storage

Temperature: 8 °C; Shelf life: 120 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Raclette Cheese Making Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/products/raclette-cheese-making-recipe