Frederic Melton
Gruyère is a hard, yellow cheese made from full-fat raw cow's milk. It is named after the town of Gruyères in Switzerland, although some claim it is a French cheese. The cows which produce milk for Gruyère are fed on natural forage, with fresh grass in summer and hay in winter. The milk is heated and curdled with rennet, a natural ingredient extracted from calf stomach, and then undergoes a series of processes to achieve the right texture and dryness. The cheese is then pressed into round moulds, labelled, and placed in a salt bath. Finally, the wheels of cheese are stored in maturation cellars for at least five months, and up to two years, to develop their flavour.
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Gruyere is made from raw, full-fat cow's milk
Gruyère is a hard, yellow cheese made from raw, full-fat cow's milk. It is named after the town of Gruyères in Switzerland, although some claim it is a French cheese. It is a traditional Swiss cheese, and a specific type is called Le Gruyère d'Alpage AOP, made from cows that graze at higher altitudes and feed on different types of grass and flowers, giving the cheese a unique flavour.
The process of making Gruyère begins with the milk being heated to 34°C (93°F) in a copper vat. Rennet, a natural ingredient extracted from calf stomachs, is then added to curdle the milk. After 35 to 40 minutes, the milk has transformed into a dense mass. This curd mass is then cut into granules with large knives called "cheese harps". The contents of the vats are then gradually heated to 57°C (135°F) for 40-45 minutes. Once the desired temperature is reached, the cheese-maker takes a handful of granules and kneads them into a mass to check the texture.
The contents of the vat (curd and whey) are then pumped into round moulds. Each mould is marked with the inscription "Le Gruyère AOP" and the number of the cheese dairy. The whey is collected and can be used in various ways, such as animal feed. A casein marking is added to the curd mass, indicating the number of the cheese wheel and the cheese dairy, along with the manufacturing date. Each wheel is then pressed for about 20 hours, with a force of up to 900 kg.
The cheese is then removed from the moulds and placed in a 22% concentrated salt bath, or brine, for 24 hours. This is when the cheese starts to develop its flavour. The wheels are then labelled with the date and creamery code and stored in the cheese-maker's cellar for three months. During this time, the cheese-maker tends to the wheels almost daily, aiding the formation of a protective rind called "smear" or "morge". After this initial maturation period, the wheels are transferred to "caves d'affinage" (maturing cellars) for slow maturation in a high-humidity environment of 90% and a temperature of 15°C (59°F). The cheese is then aged for a minimum of five months and up to two years before being shipped out.
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Rennet is added to curdle the milk
To make Gruyère, raw cow's milk is heated to 34 °C (93 °F) in a copper vat. The cheesemaker then adds rennet, a natural ingredient extracted from a calf's stomach, to curdle the milk. This process typically takes 30 to 40 minutes. During this time, the milk transforms into a dense mass. As the milk is not heated before curdling, it retains all of its aromas, which is one of the qualities of raw milk.
The cheesemaker then uses "cheese harps" (large knives) to cut the curd mass into granules. The contents of the vats are then gradually heated to 57° (135°F) for 40-45 minutes. Once the heating temperature is reached and the granules are the size of wheat grains, the cheesemaker takes a handful of grains and kneads them into a mass to check the texture.
The contents of the vat (grainy curd and whey) are then pumped into round moulds. Each mould is marked on its outer edge (called the "heel") with the inscription "Le Gruyère AOP", along with the number of the cheese dairy. The whey is collected in a large basin underneath, and a casein marking is added to the whitish curd mass, indicating the number of the cheese wheel and the cheese dairy. Casein is a natural protein found in milk.
Each wheel is then pressed for about 20 hours, with an applied force of up to 900 kg. The following day, the cheese maker removes each wheel from the mould and places them in a 22% concentrated salt bath, or brine, for 24 hours. This is when the cheese starts to develop its flavour. As per the requirements for making Le Gruyère AOP, the water in the salt bath is never changed.
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The curds are cut and heated
Gruyère is a hard, yellow cow's milk cheese that originated in the Gruyères region of Switzerland. It is also sometimes considered a French cheese. The process of making Gruyère involves cutting and heating the curds.
To make Gruyère, raw cow's milk is heated to 34 °C (93 °F) in a copper vat. The milk is then curdled by adding liquid rennet, a natural ingredient extracted from a calf's stomach. After 35 to 40 minutes, the milk transforms into a dense mass. The curd mass is then cut into granules using large knives known as "cheese harps" (tranche-caillé).
The contents of the vat are gradually heated to 57°C (135°F) for 40-45 minutes. The cheese-maker then checks the texture by taking a handful of granules and kneading them into a mass. This process ensures that the curds reach the desired dryness and creates the elastic texture characteristic of Gruyère cheese.
The temperature and duration of heating play a crucial role in determining the moisture content and aging potential of the cheese. A higher temperature and longer heating time result in a drier curd, which is suitable for longer cave aging. On the other hand, lower moisture content leads to a younger, earlier ripening cheese.
Once the heating process is complete, the contents of the vat (grainy curd and whey) are pumped into round molds. The whey is separated from the curds during the pressing process, which usually takes 18-24 hours. The whey is collected and often used to feed pigs on local farms.
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The curds are pressed into round moulds
Gruyère is a hard, yellow cow's milk cheese, named after the town of Gruyères in Switzerland. It is considered a good cheese for baking and is well-known for its flavour and how well it melts.
Once the curds are ready, they are pumped out into round moulds. Each mould is marked on its outer edge (or 'heel') with the inscription 'Le Gruyère AOP', along with the number of the cheese dairy. The curds are then pressed into the moulds, with an applied force of up to 900 kg for around 18-24 hours. During this time, the pressure is gradually increased, and the whey is separated from the curds. The whey that is separated out can be used in a variety of ways, but it is often fed to pigs on local farms.
After the pressing is complete, the cheese-maker removes each wheel from the mould and puts them in a 22% concentrated salt bath, or brine, for 24 hours. The wheels are then labelled with the date and creamery code. The wheels will sit on the shelves, being rotated and brushed with salt periodically for a minimum of 5 months and up to 24 months. The more mature the cheese, the more flavour and depth it has. The younger cheeses are softer and creamier, whereas the older ones start to become crumbly and will have crystallised salt pieces in them. After the ageing process, the cheese is shipped out to stores around the world.
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The cheese is matured in cellars with specific temperature and humidity
Gruyère is a hard, yellow cow's milk cheese, named after the town of Gruyères in Switzerland. It is considered a good cheese for baking, as it has a distinctive but not overpowering taste. It is also a good melting cheese, making it ideal for French onion soup, grilled cheese sandwiches, and fondues.
The cheese-making process is a traditional craft passed down from generation to generation, giving Gruyère its unique flavour and quality. After the milk has been curdled and cut into granules, the contents of the vats are heated to 57°C (135°F) for 40-45 minutes. The curds are then pumped out into round moulds, labelled with the date and creamery code, and pressed for around 24 hours.
The maturation process begins with the wheels being stored in a salt bath for 24 hours, before being moved to the cheese-maker's cellar for three months. Here, they are rotated and brushed with salt periodically, with almost daily care, to help form a protective rind.
The final stage of maturation takes place in specific caves or cellars, where the temperature and humidity are carefully controlled. The ideal temperature for maturing Gruyère is between 13 and 14°C (55-57°F or 56.3°F for Le Gruyère Premier Cru), with a humidity level of 94-98% (95% for Le Gruyère Premier Cru). These conditions are crucial to the quality of the cheese. If the humidity is too low, the cheese dries out; if it's too high, the cheese becomes smeary and gluey.
The wheels are left to mature for a minimum of five months and up to two years, developing flavour and depth over time. The longer the cheese matures, the more flavourful and crumbly it becomes.
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Frequently asked questions
Gruyere is made from full-fat raw cow's milk.
The milk is heated to 34°C (93°F) in a copper vat and then curdled by adding liquid rennet. The curd is then cut into granules and heated to 57°C (135°F) for 40-45 minutes. The contents are then pumped into round moulds and left to mature for three months.
Gruyere cheese matures for a minimum of five months and up to 24 months. The longer the cheese is left to mature, the more flavour and depth it has.
French Gruyere is produced in an area much larger than the Swiss AOP area and has holes ranging in size from that of a pea to a cherry. Swiss Gruyere is matured in cellars with a humidity of 94-98% and a temperature of 13-14°C (55-57°F).
