📝 About This Recipe
Transport your kitchen to the snow-capped Swiss Alps with this authentic, long-aged Gruyère. Characterized by its dense, creamy paste and the iconic crunch of tyrosine crystals, this cheese offers a complex profile of toasted hazelnuts, brown butter, and a subtle floral finish. Mastering this recipe requires patience and precision, but the reward is a wheel of gold that surpasses anything found in a standard grocery aisle.
🥗 Ingredients
The Foundation
- 20 liters Raw Whole Cow's Milk (Fresh as possible; avoid ultra-pasteurized milk)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
Cultures and Coagulants
- 1/4 teaspoon Thermophilic Culture (TA 60 series) (Provides the classic Alpine acidity)
- 1/16 teaspoon Propionic Shermanii Culture (Small pinch for subtle flavor development)
- 1 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup non-chlorinated water)
The Brine and Rind Treatment
- 1 kilogram Cheese Salt (Non-iodized) (For creating a saturated brine)
- 4 liters Filtered Water (For the brine bath)
- 1/2 cup White Wine (Dry; used for washing the rind during aging)
- 1/8 teaspoon Brevibacterium linens (Added to the wash for rind development)
👨🍳 Instructions
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1
Slowly heat the milk in a large heavy-bottomed stainless steel pot to 90°F (32°C). Stir gently to ensure even heating and prevent scorching on the bottom.
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2
Sprinkle the Thermophilic and Propionic cultures over the surface of the milk. Let them rehydrate for 2 minutes, then stir in using an up-and-down motion. Cover and let ripen for 45 minutes, maintaining the temperature.
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3
Add the diluted calcium chloride and stir for 1 minute. Add the diluted rennet and stir gently for no more than 30 seconds. Cover and let sit undisturbed for 30-40 minutes until a 'clean break' is achieved (the curd splits cleanly when lifted with a knife).
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4
Cut the curds into tiny 1/4-inch (6mm) cubes using a long knife or wire whisk. This small size is crucial for the low-moisture profile of an aged Gruyère.
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5
The 'Scalding' Phase: Over the next 40 minutes, very slowly increase the heat to 118°F (48°C). Stir constantly but gently to prevent the curds from matting together. The curds will shrink and become firm.
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6
Once at 118°F, maintain this temperature and continue stirring for another 30-45 minutes. The curds are ready when they feel springy and hold their shape when squeezed in your hand.
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7
Allow the curds to settle to the bottom of the pot for 5 minutes. Using a cheesecloth-lined colander, ladle the curds quickly into a 2kg cheese mold, ensuring they remain warm to help them knit together.
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8
Apply the follower to the mold and press at 10 lbs (4.5 kg) for 30 minutes. Remove the cheese, flip it, and re-wrap in fresh cheesecloth.
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9
Increase the pressure to 25 lbs (11 kg) for 2 hours. Flip and re-wrap again, then press at 50 lbs (23 kg) for 12 hours (overnight) in a cool room.
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10
Remove the cheese from the press and the cloth. Submerge the wheel in a saturated brine (water and salt) for 12 hours. Flip the cheese halfway through the brining time to ensure even salt absorption.
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11
Remove from the brine and pat dry. Place the wheel on a wooden board in a 'cave' environment (55°F/13°C at 85% humidity).
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12
During the first 2 months, wash the rind twice a week with a mixture of white wine, a pinch of salt, and B. linens. This develops the characteristic 'smear' and reddish-brown rind.
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13
Flip the cheese every other day for the first 6 months. Continue aging for a minimum of 6 months, though 12-18 months is ideal for deep flavor and crystal development.
💡 Chef's Tips
Always use non-chlorinated water for diluting rennet, as chlorine will kill the enzymes. Precision in the scalding phase is key; if you heat the curds too fast, the outside toughens and traps moisture inside, leading to a bitter cheese. Invest in a reliable hygrometer and thermometer for your aging space; consistency is the secret to great Alpine cheese. If any black or fuzzy mold appears on the rind, simply scrub it off with a cloth dipped in vinegar-salt water. For the best crystals, age the cheese for at least 12 months in a stable environment.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Swiss Chasselas or a French Jura Chardonnay. Serve alongside thin slices of Bresaola or Prosciutto di Parma for a savory charcuterie board. Accompany with fresh figs, walnuts, and a drizzle of chestnut honey to highlight the nutty notes. Grate over traditional French Onion Soup for the ultimate melt and depth of flavor. Enjoy with a glass of dark, malty Doppelbock beer.