Sweet and nutty cheese that is cooked, resulting in a firmer cheese with a more subtle nuttiness compared to that of a Emmentaler/Maasdam or Jarlsberg.
To make Gruyere, raw cow's milk is heated to 34 °C in a copper vat and then curdled by the addition of liquid rennet. The curd is cut up into pea-sized pieces and stirred, releasing whey. The curd is cooked at 43 °C and raised quickly to 54 °C.
To make Gruyere, raw cow's milk is heated to 34 °C in a copper vat and then curdled by the addition of liquid rennet. The curd is cut up into pea-sized pieces and stirred, releasing whey. The curd is cooked at 43 °C and raised quickly to 54 °C.
Nutritional Information
- Cow Milk
- Unpateurized
