How to Make Gruyère Style Cheese at Home

Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese, however, in this instance I used pasteurised milk. It has a natural, rusty brown rind that is hard, dry and pitted with tiny holes. The cheese is a darker yellow than Emmental but the texture is more dense and compact. It is aged for 6 months or more.

Starter culture used Sacco MOT92; https://www.littlegreenworkshops.com.au/product/thermophilic-culture-mot-092/

Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com.au/product/rennet-liquid-vegetarian-with-dropper-cap/

I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com.au/product/italian-cheese-kit/

Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB

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For written recipes and the Little Green Cheese Podcast, visit https://www.littlegreencheese.com

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Видео How to Make Gruyère Style Cheese at Home канала Gavin Webber