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Raclette Cheese Making Recipe

Raclette is an Alpine cheese that is moister than longer aging Alpine cheese. The root of its name 'raclere' means 'to scrape' which is how this cheese is traditionally served. The cut face of the cheese is heated, until it begins to melt, then the melted cheese is scraped onto vegetables, meat, or a piece of bread. The flavor and smell from being caramelized is a wonderful treat for the senses.
  • Yield7 Pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author


  • 7 Gallons of Milk (Not Ultra-pasteurized)
  • 1 Packet C21 Buttermilk Culture
  • 4.5 oz Prepared Bulgarian Yogurt
  • 2.2 ml Single Strength Liquid Rennet
  • Salt
  • Bacteria Linens (optional)
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Curd Knife
  • Slotted Ladle
  • Large Cheese Mat
  • Butter Muslin
  • Large Colander
  • 2 Large Hard Cheese Molds
  • Cheese Press or Weights