Gruyere

cheese makingGruyere is an alpine cheese, originating from region of Gruyéres in Switzerland. It is a hard, sweet, yellow cheese that was traditionally made in wheels so that the cheese maker could roll the cheese back down the mountains to be sold.

  • 10 litres/3 gallons of whole cows milk
  • 1/3 teaspoon of thermophilic culture (I use Chr. Hansen’s)
  • pinch of propionic culture
  • 1 teaspoon of Rennet diluted in 1/4 cup water
  • cheese salt for brine
  1. Warm milk to 32 degrees Celsius/90 degrees Fahrenheit
  2. Add cultures and stir thoroughly
  3. Cover and leave to ripen for 45 minutes
  4. Add diluted Rennet
  5. Leave to set for 45 minutes – 1 hour, until you have a clean break
  6. Carefully cut the curd into 3cm/1mm cubes
  7. Leave to rest for 10 minutes
  8. Then carefully stir the curd with a whisk to cut the curd again
    Your curd should end up in pieces slightly larger than grains of rice
  9. Very slowly increase the heat of the curd until the temperature reaches 46 degrees Celsius/115 degrees Fahrenheit
    It should take you between 30-45 minutes to reach temperature – SLOWLY!
    A longer scalding period produces a drier cheese, a shorter period will give you a more moist cheese
  10. Stir gently but regularly (every 5 minutes or so) during the scalding period
  11. Once the temperature is reached, leave the curds to rest for 10 minutes
  12. Drain off the whey to the level of the curd
  13. Scoop the curd to one side of the pot and place approximately 5kg/10lbs of weight onto the curds.
    I use a large plate and 1 x barbell weight to do this pre-press
  14. Leave for 15 minutes
  15. Pour all remaining whey out.
  16. Move curds immediately into cloth lined mold
    Handle very gently so as not to break them
  17. Press at 10kgs/25lbs for 1 hours
  18. Remove, flip and redress
  19. Press at 15kg/35lbs for 2 hours
  20. Remove, flip and redress
  21. Press at 20kg/50lbs for 8 hours or overnight
  22. Remove and un wrap cheese
  23. Soak in saturated brine for 12 hours
    Turn cheese over every 3 hours to ensure even coverage
  24. Remove and pat dry
  25. Air dry at 10c for 2 weeks or until obviously dry on the surface
  26. Salt rub the cheese and then transfer to your cheese cave
  27. Wash with brine 3-4 times a week for the first 2-3 months to manage molds

Gruyére should be aged for 12-18 months.