Raclette!

[TailPipe]

My raclette is more like a port salut at this stage. Any idea how to make a firmer raclette? Cook the curd a little?

[River Bottom Farm]

Probably all you would need to do is stir the curd a little more or cut it a bit smaller.

[Thewitt]

My Raclette finally failed by the way... Rind rot took it and the wrinkles filled with liquid cheese that would ooze out and harden.

Second attempt is going in the cave this weekend.

[TailPipe]

Ahh that's too bad. Glad you have another one on the go!

I think mine is turning out to be a Port Salut - it's quite soft. As long as it tastes ok in the end (not 100% sure yet but i'm holding on).

I am running out of room in cheese cave but have a replacement on order. Once i get that hooked up i will give the raclette another go. Interested to know how your new one progresses. I'd really like to nail down why mine is so soft. I will stir the curd a bit longer and make sure i am pressing enough on the next one. I also got some feedback that my ripening box may have been too moist and that i should ensure there is better airflow and it's a bit dryer.