An idea from Belgium's best cheesemaker.
Léo Begin is our cheese-making buddy, and as luck would have it, he was voted Belgium's best cheesemaker in 2024.
You can visit his cheese dairy; La fruitière in the center of Brussels, it's a cheese paradise.
He conducted a series of experiments on raclette cheese to determine the best maturing method for infusing our hot sauces with flavor.
To make a very quick assessment, he tried several variations of two main methods: putting the sauce around the cheese or inside it.
As it happens, it's the cheese inside that gives the best results.
The method.
From a nice piece of raclette cheese, if possible farmhouse and fairly young, the method is very simple:
- Couper le morceau en deux dans le sens de la largeur et tartiner généreusement l’intérieur.
- Close the cheese and wrap tightly in a chees cloth.
- Place the cheese in the upper part of the fridge for two weeks.
Thank you Léo!
The sauces that work best are Fumado,the Pears for tears and the Green light district.
Text & images by Thibault Fournal.
Copyright SWET 2025.