Raclette success

[jamesblair76]

Hi All,

I've been reading these forums for a while now, but haven't posted until now. I started making cheeses in November last year and have made quite a few, but the raclette I just cracked open is the highlight. I followed Jim Wallace's recipe on cheesemaking.com, using both thermophilic and flora Danica. The pH didn't drop to what was expected, but other than that, it seemed to go well. I was quite unsure how it should progress through the aging, ie, appearance, smell, etc, and this site has been a tremendous resource in this regard, reading about other people's cheeses.

After 3 and a half months, I couldn't wait any longer. I had no idea whether it would be any good or if it was ready, but it surpassed my expectations. Even my brother, who's spent a lot of time in France and had raclette there 2 weeks ago was impressed how close it was.

Even followed it up with grolle.

Thanks to everyone on here who's experiences I've been able to draw on 

[Thewitt]

Wonderful. ACFU

[River Bottom Farm]

Nice job AC4U

[feather]

Yum, it looks beautiful. AC4U

[cheesehead94]

Beautiful cheese, a cheese for you!