|COO:||Switzerland / Gruyere|
|Age:||3 – 10 Months|
Gruyere is a traditional Swiss cheese with a dense, slightly grainy texture. It has a complex flavour ranging from fruity, then it becomes earthy and more nutty. This cheese is commonly used for fondue and cooking due to it’s low melting point.
Gruyere is named after a Swiss village. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shrivelled which is the cue to place the curd in moulds for pressing. During this process all of the lactose in the milk is changed to lactic acid which makes this cheese naturally lactose free.
The cheese is salted in brine for 8 days and ripened for two months at room temperature.