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Gruyere

Named after a Swiss village, Gruyere is an unpasteurized, semi-soft cheese with a delightful nutty flavor. The rusty brown rind is hard and dry and pitted with tiny holes and a slightly grainy texture. Gruyere is made by heating raw milk 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 shriveled which is the cue to place the curd in molds for pressing.

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Substitute for gruyere

Emmentaler, Comte, Swiss

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