photo by: dibruno.com
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Gruyere
Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized,
semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.
The cheese is darker yellow than Emmental but the texture is more dense and compact.
Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later
becomes more earthy and nutty. 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 shriveled which is the cue to place the curd in molds for
pressing.
| Origin |
Switzerland |
| Type |
Hard , Cow, Table |
| Buy At |
diBruno.com |
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