Visiting the cellars of Raclette of the Ozarks
Posted by Sonja Hoffmann on
The raclette cheese from Grison Creamery has been aging for a few weeks now. Here are some picture of the aging "cellar" with cheese maker Adrian.
Different cheeses are washed with different cultures. The 2 rows on the left are the raclette wheels. The special brine that Adrian uses to wash the wheels keeps the mold from growing while the cheese below is getting a natural rind which gives the "Grisontaler" it's flavor.
The raclette wheels are looking good.
With a special tool, Adrian has pulled a cheese sample.Ā Ā
This cheese sampling tool is usedĀ to testĀ the readiness ofĀ agedĀ cheese without cuttingĀ it open. When inserted into cheese a sample coreĀ can be removed,Ā the sampleĀ is evaluated for taste and texture, the remainingĀ plug is thenĀ pushed back intoĀ the aging cheese. Adrian reports that the cheese is developing a nice flavor.
When done testing, the opening around the plug is sealed with a smear of the cheese sample to prevent mold from entering the cheese body.
Adrian's father Heinz approves of his son's work!
We are expecting the cheese to be ready sometimes mid September!