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Gruyere Recipe

4.33 3 reviews
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This is the classic 'mountain cheese' of France and Switzerland differentiated from the larger Ementhaller cheese by the much smaller or nonexistent holes. Gruyere, made from full fat raw milk, depends on a high temperature scald to dry the curd properly so the cheese is able to have a long aging period of 8-14 months.
  • Yield8 pounds
  • Agingtime 6+ months
  • Skill Leveladvanced
  • Author


  • 8 Gallons of Milk (not ultra-pasteurized)
  • 1/8 tsp TA061 plus 1/32 tsp LH 100 OR 1 packet C201
  • 1/32 tsp C6 Propionic Shermanii
  • 1 tsp (4.5 ml) Single Strength Liquid Rennet
  • Salt (for brine)
  • Calcium Chloride (for pasteurized milk and brine)


  • Good Thermometer
  • Curd Knife
  • Spoon or Ladle
  • 2 Large Tomme Cheese Molds
  • Draining Mat
  • Butter Muslin
  • Cheese Press (or weights totaling 100 lbs to consolidate the curds)