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Author Topic: Raclette, maybe.  (Read 4468 times)

Offline Gregore

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Re: Raclette, maybe.
« Reply #15 on: July 12, 2015, 12:36:12 AM »
Alp. Seeing as how this cheese falls under your specialty , what would be your guess on why the center is the way it is?
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Alpkäserei

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Re: Raclette, maybe.
« Reply #16 on: July 18, 2015, 01:28:27 PM »
No bacteria survived to break down the proteins, since you did not use a thermophilic acidifying culture.

This makes sense, you have a creamy outside as a result of the action of the rind but nothing happened inside. Essentially you killed your cheese.
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Penny C. Liam

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Re: Raclette, maybe.
« Reply #17 on: July 22, 2015, 12:33:44 PM »
Thank you very much for this explanation.   It was very tasty just the same and I would like to try this recipe again but this time with a thermo acidifying culture.
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