Why is a raclette cheese hard to scrape?

The secrets of raclette cheese texture

Understand key factors.  You may have wondered why some raclette cheese are harder to scrape than others. The answer lies in the cheese-making phase. During heating, which lasts about 30 minutes, the contents of the tank are heated to a temperature of 40°C. This essential step makes it possible to dry the grain of the cheese. However, if the start of heating is too fast, the grain coats itself, forming a film that prevents the whey from escaping. This results in a very liquid raclette with a lack of creaminess. On the other hand, if the heating temperature is too high, the grains will be too dry, and the cheeses will have insufficient water content, making scraping more difficult. These factors contribute to the variety of textures that can be found in raclette cheeses.

The importance of heating time in the texture of raclette cheese

The heating time during raclette cheese making plays a crucial role in the final texture of the product. The 30 minutes of heating allow the cheese to develop its characteristic creamy and melting consistency. It is during this period that the cheese grains undergo chemical and physical transformations. Proper heating promotes balanced coagulation, allowing whey to escape and creating a melting, creamy texture. However, if the heating time is too short, the grains may be insufficiently coagulated, resulting in a cheese with a less creamy texture. On the other hand, an excessively long heating time can lead to excessive dehydration of the grains, making the cheese harder and difficult to scrape.

Other factors influencing the texture of raclette cheese

In addition to heating time, there are other factors that influence the texture of raclette cheese. The composition of the milk used, the coagulation time, the grain handling and the ripening process all play a critical role. The raw milk used in the manufacture of raclette cheese confers a richness and complexity of flavors. A well-controlled coagulation time makes it possible to obtain the desired consistency. The work of the grain, which consists of breaking and mixing it, also influences the final texture. Finally, the ripening process, with temperature and humidity control, makes it possible to refine the texture and aromas of the cheese. All these factors combined contribute to the variety of textures that can be found in raclette cheeses.

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