RECIPE GUIDELINES - RACLETTE

RECIPE GUIDELINES - RACLETTE

This cheese has been manufactured in the mountains of Valais in Switzerland for more than one thousand years. The cheese is known as “fromage á rotir” cheese for toasting.  The colour is golden to light brown. In practice, Raclette is eaten melted and served with potatoes, small onions pickled in vinegar and seasoned with pepper.

Cultures:

SACCO LYOFAST YHL range
SACCO LYOFAST LR 4 PD (Protective culture)
SACCO LYOFAST LH  13 (Flavour enhancer)

Available in 5 UC | 10 UC | 20 UC | 50 UC sachets

Dosage:
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5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
20 UC enough for 2 000 L of milk
50 UC enough for 5 000 L of milk

SACCO cultures are direct inoculation, no need to dissolve cultures, add directly to milk mixture at the correct temperature

Equal parts of YHL and LR 4 PD added to milk mixture

All products available from Dynamiko Food Ingredients

If you have any questions do not hesitate to contact us - salesrep@dynamiko.co.za or order@dynamiko.co.za
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