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Gruyere Recipe

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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

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M19 Large Tomme Cheese Mold
  • Draining Mat
  • Butter Muslin
  • Cheese Press (or weights totaling 100 lbs to consolidate the curds)