Gruyere Cheese

Gruyere cheese is a type of Swiss cheese, known for its creamy texture and delectable savor. It is made in the canton of Fribourg and can be found in many different forms, ranging from semi-hard to hard cheeses. The production and manufacturing of Gruyere cheese involve a complex process, beginning with the simple process of milk and all the way up to the pleasant experience of savoring it at the dinner table. This blog post will walk you through the production of Gruyere cheese, from its origin to refrigerators and dinner tables around the world.

To begin, the production of Gruyere cheese begins with a process called “Gelatinization.” This step occurs when 4.5 kg of raw, pasteurized cow's milk is heated to a temperature of 32°C, to which various cultures are added, like lactic acid bacteria and Penicillium roqueforti (which has a characteristic blue color). This mixture is allowed to rest for thirty to sixty minutes.

Next, the starter cultures are added to the milk and stirred for just a few consecutive minutes. Simultaneously, the enzymes that promote the fermentation processes begin to develop in the milk and act on the proteins, aiding in their coagulation. After these processes are complete, the milk has reached a semi-solid consistency, allowing it to become easier to handle during further production steps.

Once the milk has been processed, the proteins and other elements already present in the milk must be cut into small cubes known as “Curds.” This is a critical step in the Gruyere cheese-making process, as it is what determines how large the end product will be, and also allows air to escape while it continues to be cooked. To do this, traditional Gruyere cheese makers use a tool called a ‘cheese harp’ which looks like a large comb and is run along the surface of the milk, breaking the proteins and other elements into the desired sizes.

After the curds have been obtained, the lactose is then removed from the milk by adding salt. The salt draws the remaining sweet liquid out of the curds and gives them the desired texture. The cheese maker must be precise in the amount of salt added to the mix as this will affect the final taste of the cheese. Once the salt has been added, the cheese is shaped into wheels, molds, or shapes, depending on its end destination.

The curds are then pressed together in the traditional Gruyere shape and place in brine. Brining is the process of soaking the cheese in very salty water which helps it to achieve a sour flavor and helps with the fermentation process. This process also serves to keep the cheese from rotting and helps to draw moisture out of the cheese. After the brining process, the cheese is placed on racks to air-dry. This helps to reduce the moisture content of the cheese and gives it a more solid consistency.

Finally, the cheese is aged in a controlled climate, usually at a temperature of 10 – 15°C, and humidity of 90 – 95%. The cheese is aged in chambers, called ‘caves’, and the aging process can take anywhere between three months to two years. During this time, the cheese is regularly inspected by a cheesemaker to ensure that it meets the desired quality standards.

Once the cheese has been aged and meets the desired quality standards, it is then ready to be packaged by the cheese maker and shipped to the market. In this way, the cheese makes its way from the mountainous terrain of its home canton, to the refrigerators and dinner plates of the whole world.

Now that we have explored the entire Gruyere cheese-making process, let's appreciate what happens at the end—at our dinner table. To enjoy a delightful Gruyere cheese, it is best served at room temperature. A proper serving size is roughly 30 – 40 grams and depending on its age, the cheese will have a different texture and flavor. For example, the younger Gruyere cheese has a fresher, creamier texture and tangy flavor, whereas the older Gruyere cheese will have a hard texture with a nutty and piquant flavor.

Typically, Gruyere cheese is served as a topping melted on vegetables, potato gratin, and other popular dishes, or simply as part of a cheese platter. The cheese can also be incorporated into sauces, such as with Macaroni and Cheese, or even used as fondue. There are an endless number of recipes with Gruyere Cheese, ranging from entrees and snack to appetizers and desserts!

Gruyere cheese is truly a remarkable product, and its production process, which goes all the way from the curdled milk to the dinner table, is remarkable. This iconic Swiss cheese is sure to please your taste buds and make for a wonderful culinary experience. Enjoy!