Bushra Griffith
Gruyere is a hard, yellow Swiss cheese that originated in the town of Gruyères in Fribourg. It is made from full-fat raw cow's milk and is known for its distinctive but not overpowering taste. The process of making Gruyere involves warming the milk, adding starter cultures and liquid rennet to curdle the milk, cutting the curd, heating and moulding, salting in brine, ripening, and finally curing. The cheese is then matured in cellars, also known as caves d'affinage, for several months to enhance its flavour. The longer the curing process, the more intense the flavour of the cheese becomes.
| Characteristics | Values |
|---|---|
| Type of milk | Full-fat raw cow's milk |
| Cows' diet | Natural forage—fresh grass in summer and hay in winter, with no additives or ensilage |
| Milk temperature | 34 °C (93 °F) or 90 °F |
| Coagulation | Liquid rennet added |
| Curd size | Pea-sized |
| Stirring | Until proper dryness is reached |
| Whey | Drained |
| Curd temperature | 43 °C (109 °F), then raised to 54 °C (129 °F) or 57 °C (135 °F) |
| Molds | Round |
| Pressing time | 18-24 hours |
| Brine | 24 hours |
| Curing time | 3-10 months |
| Maturation time | 5-18 months |
| Maturation temperature | 15 °C (59 °F) or 13.5 °C (56.3 °F) |
| Maturation humidity | 90% or 95% |
| Affinage | French for 'maturation' |
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What You'll Learn
Milk from cows that feed on natural forage is delivered twice a day
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. The cows which produce milk for Gruyère are solely fed on natural forage—fresh grass in summer and hay in winter, with no additives or ensilage. Milk from cows that feed on natural forage is delivered twice a day, in the morning and in the evening, to its assigned cheese dairy. The morning milk is merged in the copper vat with the evening milk, which was left to settle overnight. The cheese-maker adds starter cultures, made from whey, to mature the milk. Then, rennet, a natural ingredient extracted from calf stomach, is added to curdle the milk. After 35 to 40 minutes, the milk transforms into a dense mass. As the milk is not heated before curdling, it maintains all of its aromas, a quality unique to raw milk.
The milk used to make Gruyère comes from cows that graze on different types of grass and flowers, which gives the cheese a unique taste. The specific type of Gruyère known as Le Gruyère d'Alpage AOP is made from cows that graze at higher altitudes in the mountains. This results in a stronger flavour that can be slightly floral, especially in batches produced during the earlier months when there is a greater variety of flowers in the mountains. Le Gruyère d'Alpage AOP is only produced from May to late September when the weather is warm enough for cows to be at higher altitudes. This shorter production window means there are fewer cheese makers of this variety, making it more expensive.
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Starter cultures and rennet are added to the milk to curdle it
To make Gruyere cheese, starter cultures and rennet are added to the milk to curdle it. This is a crucial step in the cheesemaking process, as it causes the milk to coagulate and form curds. The starter cultures are typically made from whey, and they help to mature the milk and develop its flavour. The rennet, on the other hand, is a natural ingredient extracted from calf stomach that acts as an enzyme to curdle the milk.
Once the starter cultures and rennet are added, the mixture is left to sit quietly for about 30 minutes to allow the coagulation process to take place. During this time, the milk transforms into a dense, grainy curd mass. The curdling time can vary depending on the recipe and the desired texture of the final cheese. For a softer, creamier cheese, a shorter curdling time is preferred, while a longer curdling time will result in a firmer, more mature cheese.
After the curdling process, the curd mass is cut into small pieces. In traditional Gruyere cheese-making, large knives known as "cheese harps" are used to cut the curd into granules. This step helps to release the whey, which is a liquid byproduct of the cheesemaking process. The whey is carefully drained, leaving behind the curds, which will form the basis of the cheese.
The curds are then stirred and cooked at controlled temperatures. This step is crucial in developing the unique texture and flavour of Gruyere cheese. The cooking process helps to dry the curds properly and create the elastic texture characteristic of the cheese. The temperature settings and duration of cooking can vary depending on the specific recipe and the desired ageing time for the cheese.
Overall, the addition of starter cultures and rennet to curdle the milk is a critical step in Gruyere cheese-making. It sets off a series of chemical reactions that transform milk into a solid mass, which is then further processed to create the distinctive flavour, texture, and aroma of Gruyere cheese.
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The curd is cut into granules and heated to 57°C
Gruyere cheese is a hard, yellow cow's milk cheese that is named after the town of Gruyere in Switzerland. It is made by first warming the milk to 90°F (34°C) and adding a starter culture to mature the milk. Then, rennet, a natural ingredient extracted from calf stomachs, is added to curdle the milk. After 35-40 minutes, the milk will have transformed into a dense mass. This curd mass is then cut into granules using large knives called "cheese harps".
The next step involves gradually heating the contents of the vat (curd and whey) to 57°C (135°F) for 40-45 minutes. This heating process is crucial for developing the desired texture and flavour of the cheese. During this stage, the curds are cooked, and the whey is further separated. The heat treatment also influences the moisture content of the final product, with higher temperatures resulting in drier curds and a longer ageing process.
After heating, the whey is drained, and the consolidated curd mass is transferred to round moulds. Each mould is marked with the inscription "Le Gruyere AOP" and the number of the cheese dairy. The curd mass is then pressed for about 20 hours with a force of up to 900 kg. The following day, the cheese is removed from the moulds and placed in a salt bath for 24 hours. This salt bath is a crucial step in the flavour development of the cheese.
The cheese then undergoes a maturation process in cellars, where it is stored for at least five months and up to two years. During this time, the cheese wheels are periodically turned and brushed with salt water to ensure even curing. The maturation cellars have a high humidity of around 90-95% and a temperature of about 13-15°C (56-59°F).
Gruyere cheese is known for its distinctive, nutty flavour that intensifies with age. The longer curing and ageing processes result in a stronger, more complex flavour profile. The cheese develops small cracks and a slightly grainy texture as it matures, contributing to its unique characteristics.
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The curd is pumped into round moulds and pressed for 18-24 hours
Gruyere is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. The process of making Gruyere involves heating raw cow's milk in a copper vat and then adding liquid rennet to curdle the milk. The curds are then cut into small pieces, stirred, and cooked at increasing temperatures. After the whey is strained, the curds are ready to be pumped into round moulds and pressed for 18-24 hours.
This step of the Gruyere-making process is crucial as it shapes the cheese into wheels and removes excess whey. The curd is pumped from the vat into round moulds, each marked with the inscription "Le Gruyere AOP" and the number of the cheese dairy. A casein marking is also added to the whitish curd mass, indicating the number of the cheese wheel and the cheese dairy, as well as the manufacturing date. Casein is a natural protein found in milk, ensuring that the Gruyere cheese remains free of additives.
The moulds are then pressed for about 18 to 24 hours, with an applied force of up to 900 kg. This pressing step helps to remove more whey and consolidate the curd into a compact mass. The duration of pressing depends on the desired moisture level and ageing time of the cheese. A longer pressing time results in a drier cheese, suitable for longer ageing.
After the pressing process, the cheese-maker removes each wheel from the mould and places them in a concentrated salt bath, or brine, for 24 hours. This salt bath is a key step in the flavour development of the cheese, and the water in the bath is never changed, contributing to the unique flavour of Le Gruyere AOP.
Following the salt bath, the cheese wheels are taken to maturation cellars to undergo a slow maturation process. These cellars have a high humidity of around 90% and a temperature of 15°C (59°F). During this time, the cheese wheels are turned over and brushed with salt water, contributing to the development of the distinct aroma and flavour of Gruyere cheese.
The maturation process in the cellars lasts for a minimum of five months and can extend up to 18 months or longer. At the four-month mark, experts from the Interprofession du Gruyere association inspect and evaluate the cheese wheels based on rigorous criteria. Only after this evaluation can the cheese be labelled as Le Gruyere AOP and released to the market.
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The cheese is then cured for 3-10 months in a cheese cave
After the gruyere cheese wheels have been created, they are cured for 3 to 10 months in a cheese cave. This is a crucial step in the process of making gruyere, as it imparts the distinct flavour and texture that this cheese is known for. The longer the curing process, the more intense the flavour of the cheese will be. The cheese wheels are stored in a climate-controlled environment, typically in caves or cellars, with a temperature of around 13°-15°C (54°-59°F) and a humidity level of 85-95%.
During this maturation period, the cheese wheels are carefully tended to by cheese-makers. They are periodically turned over and brushed with salt water or dry salt to ensure even curing and to inhibit the growth of unwanted bacteria. This process can last anywhere from a minimum of 3 months to up to 10 months, depending on the desired flavour and texture of the final product.
The curing environment, known as the "caves d'affinage" or maturation cellars, plays a significant role in the development of gruyere's unique characteristics. The temperature and humidity levels are carefully maintained to promote the slow maturation of the cheese. The cellars emit a distinct ammonia smell, which is a natural byproduct of the cheese's maturation process.
The length of the curing process can vary depending on the specific type of gruyere being produced. For example, Le Gruyère Premier Cru, a special variety matured exclusively in the canton of Fribourg, is aged for 14 months in cellars with a humidity of 95% and a temperature of 13.5°C (56.3°F). On the other hand, younger gruyeres are typically cured for shorter periods, resulting in a softer, creamier texture and a milder flavour.
The curing process is an art, and cheese-makers carefully monitor the progress of their gruyere wheels to ensure optimal maturation. After the desired level of curing is achieved, the cheese is ready to be shipped out and sold in stores around the globe.
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Frequently asked questions
Gruyere is a hard, yellow cheese made from full-fat raw cow's milk.
The process of making Gruyere cheese involves heating raw cow's milk to around 34°C (93°F) in a copper vat. The milk is then curdled by adding liquid rennet, and the curd is cut into small pieces, releasing whey. The curds are then cooked and placed into moulds, salted in brine, and ripened for several months.
Gruyere cheese matures slowly in caves d'affinage (maturing cellars) for a minimum of 5 months and up to 24 months. The longer the curing process, the more intense the flavour of the cheese.
