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Gruyere

Gruyere

Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, 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 flavours - 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. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).

  • Made from cow's milk
  • Country of origin: Switzerland
  • Type: hard
  • Fat content: 40-46%
  • Texture: compact
  • Vegetarian: no
  • Producers: Entremont

Other cheeses from Switzerland:

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Snow day stovetop mac and cheese with my favorite: gruyere. ift.tt/15JGwWZ pic.twitter.com/aDrkrbUYpg
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Cynic still partaking in the abomination known as meat free Monday. Sweet Potato and Gruyere Mac & Cheese this week. pic.twitter.com/8ACw8rruCK
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@AsdaServiceTeam dissapointing when you need 170g of Gruyere cheese-size stated on the pack - but only weighs 140g 😤 pic.twitter.com/QCTUoy6f9e
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THE BEST GRILLED CHEESE sandwich with gruyere , Caramelized shallots and thyme. The bread is first browned in a b... pic.twitter.com/OgpaC2SMtA
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Food Porn on Instagram:The Bacon Dawg - bacon sausage with gruyere cheese, tomato quince... ift.tt/1EE3riW pic.twitter.com/pj7BUa9FGx
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