Jak zrobić ser typu Raclette / Raclette style cheese

The name #Raclette comes from the French word "racler" which means "to scratch". The cheese has a thin, brown-orange rind and a pale yellow interior with optionally several holes. It has a very characteristic pleasant, slightly smelly but aromatic smell. Raclette is also a dish made of this cheese, heated over a fire on small pans. Very often the cheese halves are heated and scraped directly onto the plate. My blog: https://www.mlekoiser.com/ For production I used: -13l of pasteurized milk (65 * C / 30 minutes) -2.5 ml of calcium chloride -Culture meso-thermo acc. dosing (Lactococcus lactis subsp. Lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis) -2.5 ml calf rennet (1: 17000) non-iodized salt -brevibacterium linens spring water to dilute and wash the rind Brine: -2.5 liters of water -500g of non-iodized salt -1 tbsp cacl -1 tablespoon of wine vinegar