Author Topic: Smear management on raclette cheese  (Read 1104 times)

Offline NimbinValley

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Smear management on raclette cheese
« on: August 09, 2011, 07:23:39 AM »
I have been making raclette for about 6 months now and I am a bit disappointed with the flavour.  Does anyone have any advice on managing the smear?  How many times do I need to apply a smear for?  After the final smear has been applied can I vacuum pack the cheese and leave it to mature? For how long?  And at what temperature? Thanks. Paul.