It’s hard. It’s yellow, and it was named from a small Swiss town called Gruyeres. Gruyere is known as one of the most famous Swiss cheeses. Having a distinctive but not necessarily poignant taste, this is one kind of cheese perfect for baking. If you are in love with baking, knowing how Gruyere cheese is prepared would be a lifesaver.
To make this cheese, unpasteurized milk is heated to 93 ⁰F in a copper vat, and then curdled with liquid rennet. When the curd is firm, it is then sliced in to pea sized pieces and stirred releasing the whey which will be heated further (cooked at 109 ⁰F and quickly increased to 129 ⁰F) until the curd begins to shrivel lightly. The curd is then pressed into mold to be cured and then salted with brine for eight days. It is then removed from the brine and would take two months to ripen at room temperature. The last step would be aging the cheese for three months to one year and it is generally accepted that the longer the cheese is aged, the better the flavor will be.
The good news is you can actually skip this yearlong cheese-making process and have a homemade version of this cheese. You will need to use whole cow’s or goat’s milk mixed with thermophilic “C” culture powder and proprionic bacteria. You will then wait for the milk to ripen before you add calcium chloride and liquid rennet in of cool water. The curd is then can cut into cubes and brined for about 24 hours. After setting in room temperature for 24 hours and aging it in the fridge for four months, you can finally enjoy your homemade Gruyere cheese. However, the easiest alternative is purchasing this cheese online through the most reliable cheese shop you can find. Order now and spend quality time with your kids today!
