Do you love raclette? This is the case for many gourmets… But have you ever wondered how many liters of milk were needed to make this delicious cheese? Certainly not. Well, at the editorial office, we asked ourselves the question. Here’s what we discovered about making raclette cheese.
How much milk to make raclette cheese?
If raclette cheese is so good, it’s because it is made from good cow’s milk. And these ladies are pampered since they enjoy the outdoors all day long and savor tasty grass, all in order to produce good milk to make that raclette cheese that you love!
You should still know that a cow eats around 80 kilos of grass per day and produces 30 liters of milk on average!!! It’s going to make cheese!!
And to make raclette cheese, we use 100 liters of milk to produce 10 kilos of cheese. No need for sophisticated calculations: It therefore takes a little more than 3 cows to make 10 kilos of raclette cheese. And, for your information, a whole wheel of cheese weighs around 7 kilos.
The secrets of making raclette cheese
To make this delicious cheese that delights our taste buds, you must start by pouring the milk into a large vat. It is then heated to 32°C, while stirring constantly. During this time, rennet and bacterial cultures are added to the milk. The production of these cultures remains a well-kept secret, because each manufacturer has its own recipe and this is what gives each brand of raclette cheese a different taste and texture.
When the milk is at the right temperature, let it rest for 30 minutes. The milk coagulates and takes on a viscous consistency. This is called curd. We then move on to descalding, when the curds are stirred using a curd slicer to cut them into small grains of curds. The liquid that remains is called whey.
These curd grains are then heated to around 42°C and are stirred constantly. They are removed from the whey and pressed into a mold. This is how we obtain wheels of cheese which are then placed for a whole day in a brine bath.
Then, the raclette cheese is placed in the maturing cellar. It will reach maturity three to six months later. During this time, it is cared for, rubbed with soaked water (added with salt and specific bacteria) and turned several times a week. All this helps to protect the cheese, but also to give it its taste, its smell and its typical crust.
And this is how this delicious cheese finally finds itself on our plates in the form of portions or slices depending on your preferences.
Admit that all this makes you want it! Come on, who wants a good raclette for dinner tonight?