How to Make Raclette Cheese

Raclette is a semi-hard cow’s milk Swiss cheese that is usually fashioned into a wheel of about 6 kg (13.2 lbs), although this recipe will only make a 1.5 kg (3.31 lbs) wheel. It is most commonly used for melting. It is also used in a Swiss dish based on heating the cheese and scraping off the melted part. It’s absolutely delish!

Whilst my version is obviously not made to the AOC standard, I think it is a fairly precise representation, albeit smaller. I cannot wait to taste it.

• 10 litres (10 quarts) Whole Cows Milk
• 1/8 teaspoon Mesophilic culture
• 1/16 teaspoon Brevibacterium Linens
• 2.5 ml (1/2 teaspoon) Calcium Chloride diluted in 60ml cool
non-chlorinated water
• 2.5 ml (1/2 teaspoon) Liquid Rennet (IMCU 200) diluted in 60ml
cool non-chlorinated water
• Saturated Brine 18%

Please help contribute to translations and subtitles for this video:

Starter culture used Mad Millie Mesophilic;

Rennet Chymax Plus IMCU 200;

Brevibacterium Linens;

I recommend our Hard Cheese kit for this cheese;

Check out my other cheese tutorials;

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For written recipes;

Little Green Cheese Podcast, visit



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