How to Make Raclette Cheese at Home (Radette Style)

Raclette, sometimes affectionately misspelt or referred to as Radette, is a semi-hard Swiss cheese known for its exceptional melting qualities and rich, nutty flavour. Traditionally served melted over potatoes, vegetables, or meats, Raclette is both a cheese and a style of dish. While authentic Raclette cheese is often imported from Switzerland or France, you can make a delicious homemade version using basic cheesemaking techniques.

In this guide, we’ll show you how to make Raclette cheese at home, using British English and locally available ingredients. This version is inspired by the traditional Alpine recipe, offering a smooth texture and excellent melt.

--- published by foodie Parmod.

🧀 What Is Raclette Cheese?

Raclette cheese hails from the Alpine regions of Switzerland and France. Its name comes from the French word racler, meaning "to scrape", referring to the practice of melting the surface and scraping it onto food. It has a mild, slightly sweet and nutty taste and is aged to develop a distinctive rind and supple body.

Homemade Raclette may not be aged in Alpine caves, but it still delivers that authentic gooey goodness perfect for a winter feast or grill night.

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🛒 Ingredients for Homemade Raclette (Radette)

To make one medium-sized wheel of cheese (approx. 800–1000g):

4 litres full-fat cow’s milk (preferably raw or unhomogenised)

1/8 tsp mesophilic starter culture (e.g., MA4001 or MM100)

1/8 tsp thermophilic starter culture (e.g., TA61 or Thermo B)

1/4 tsp calcium chloride (if using pasteurised milk)

1/4 tsp liquid animal or vegetable rennet

1 tbsp non-iodised salt (for brining or dry salting)

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🧂 Equipment You’ll Need

Large stainless steel pot

Cheese thermometer

Cheese ladle or slotted spoon

Cheese mould (round or square)

Cheese press with follower

Cheesecloth or butter muslin

Cheese mat and ripening box

Humid ageing space or cheese cave

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🥣 Step-by-Step Instructions

1. Warm the Milk and Add Cultures

Heat the milk slowly to 32°C. Add the mesophilic and thermophilic cultures. Stir gently for 1 minute. If using calcium chloride (with pasteurised milk), add it now.

Let the milk ripen for 30 minutes.

2. Add Rennet

Add the rennet, stirring gently for 30 seconds. Cover the pot and allow the milk to sit undisturbed for 45–60 minutes, until a firm curd has set and a clean break is visible.

3. Cut the Curd

Using a long knife, cut the curd into 1 cm cubes. Allow it to rest for 5 minutes.

Then slowly heat the curd to 40–42°C over 30 minutes while stirring gently. This firms up the curds and encourages proper whey separation.

4. Drain and Press

Once the curds are sufficiently firm, ladle them into a lined cheese mould. Press lightly at first (5–7 kg pressure), then increase gradually over 4–5 hours to fully form the wheel.

5. Brine the Cheese

Remove the cheese from the press and brine it in a 20% saltwater solution (200g salt per litre of water) for 12 hours. Alternatively, you can dry salt the cheese by rubbing salt over its surface twice daily for 2 days.

6. Ageing the Cheese

Place the cheese on a mat in a ripening box or humid cheese cave. Age at 10–13°C with 90–95% humidity.

Flip the cheese daily for the first 2 weeks. Then 2–3 times a week. After the first week, begin washing the rind with a light brine (1 cup water + 1 tsp salt) every few days to develop its signature sticky orange surface.

Age for 6–8 weeks for a young Raclette, or up to 3 months for a stronger flavour.

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🧊 Storage Tips

Once matured, wrap your cheese in waxed paper and store it in the fridge. For best melting results, allow it to come to room temperature before heating or scraping.

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🍽 How to Serve Raclette (Radette Style)

Melt over boiled baby potatoes, gherkins, and pickled onions

Use in grilled cheese sandwiches or on burgers

Pour melted Raclette over steamed vegetables or crusty bread

Pair with a dry white wine such as Riesling or Pinot Gris

For a traditional experience, use a Raclette grill or broiler to melt the cheese right at the table.

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💡 Tips for Success

Keep tools and surfaces clean throughout the process

Use a combination of mesophilic and thermophilic cultures for balanced texture

Humidity is key to developing the correct rind and texture

Age in a dedicated cheese fridge or modified wine cooler for best results

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✅ Why Make Raclette at Home?

Control the flavour: Choose how long to age for mild or sharp notes

Custom size: Make smaller wheels to suit your needs

Impress your guests: Homemade melting cheese is a true showstopper

Fun and rewarding: A satisfying project for any home cheesemaker

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🔍 

How to make Raclette cheese

Homemade Raclette recipe

How to make Radette cheese

Melting cheese at home

DIY Alpine cheese

Swiss cheese recipe

Raclette grill cheese

Semi-hard cheese recipe

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🧀 

How to Make Fontina at Home

Easy Homemade Havarti Cheese

How to Make Tomme-Style Cheese in Your Kitchen

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Now You Know How to Make Raclette Cheese at Home!

Whether you call it Raclette or Radette, this cheese is pure comfort food and a standout centrepiece for any gathering. Once you try homemade, you may never go back to store-bought again.

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--- write ✍️ by foodie Parmod.