How to recognize a good raclette cheese?
For a successful evening, you have to choose a Cheese Raclette Quality of controlled designation of origin (AOC). You can find it in supermarkets but it is by far not recommended. It is better to go to the cheese maker or to the site of Misterraclette To be sure to have a good raclette cheese made with quality dairy products and matured with love. In my opinion, we must avoid cheeses made from Pasteurized milk .
The choice of a good Raclette cheese Hard dough is not always determined by the age of the cheese wheel. In most cases a cheese is mature after 3 months of ripening, but some cheeses require 5 months of ripening. Others, rich in milk, on the other hand, are already ready after 2 months Refining .
The color of cheese is very important
Morge (mushroom that covers the surface of the cheese) will give the cheese its flavor. The more the smear (golden-brown color) is present, the more the cheese will have a strong taste. A white cheese will never make an excellent raclette.
Pay attention to the fact that some cheeses are sold in supermarkets without the bite, because the crust has been washed first, and you will no longer be able to make your choice according to the color.
Touch is the most important gesture
When you press the middle of the cheese with your thumb, a small ball will form and normally disappear quite quickly.
- If when you press it's more of a relatively hard feeling with a ball that has trouble forming, you will have a raclette that will most certainly be gummy and lack creamy.
Otherwise, the cell will remain hollow for a long time without returning to its initial shape, your raclette will lack consistency. It will have a "liquid" effect.
Try to favor the traditional raclette by choosing a real one Raclette oven , Either gas or electric.
If you still plan to eat your cheese in a raclonnette, here is some advice that you absolutely must follow if you bought cheese made from raw milk.
Take out your raclonnette of cheese a few seconds before it is completely melted. If you wait too long, raw milk cheese (which is alive and therefore more delicate than the vulgar pasteurized and standardized products found in supermarkets) will become "inedible", the oil will separate from the cheese, and the cheese consistency will be hard.
Why is a cheese more or less easy to top?
During the phase of Cheese making With raclette, the heating lasts 30 minutes and consists of heating the contents of the tank to a temperature of 40 ° C.
This operation makes it possible to:
- the sure le grain
- reduce the number of unwanted germs
- promote thermophilic lactic acid bacteria
Thermophilic bacteria influence the breakdown of proteins, which promotes the taste of cheese.
BUS If the start of the heating is too fast, the grain is coated, that is to say that there is formation of a skin preventing the palate from leaving the grain. At this time, we will have a very liquid raclette with a lack of creme.
If the heating temperature is too high, the grains will be too dry, and the cheeses will not contain enough water, and it will be difficult to pick up the cheese.
The causes A raclette cheese that does not do well:
- The method of Manufacturing Is unsuitable.
- The grain was overheated during production (more than 40° C).
- The cellars are too dry or too cold.
- The cheeses are not soaked enough.
For the cheese to scrape, the water content must be high enough in the mature cheese.
Must therefore :
- Heat the grain to 39 - 40°C during manufacture,
- Keep the cellars at more than 92% humidity and at a temperature of 11 to 13°C,
- That the cheese is well soaked and ripe (3 to 4 months of age)