A Classic Mountain Cheese
This is the classic 'mountain cheese' of France and Switzerland differentiated from the larger Ementhaller cheese by the much smaller or nonexistent holes. This cheese, made from full fat raw milk, depends on a high temp scald to dry the curd for a long aging period of 8-14 months.
The Savoie Region of France
Gruyere has it's origin in the Alps of Switzerland and France. It was traditionally made to such a large size for ease of transporting down from the Alpage (high mountain pastures).
This cheese depends on very high cooking temperatures to allow it to age well over many months and hence dependent on a starter culture that does well at this high temperature.
The methods for making this large cheese came from our visit to the Savoie region of France.