![]() Careful brushing and turning prevents any unwanted bacterial growth. Compressed for 20 hours, with a weight of almost a ton, the wheels are removed from their molds and soaked in brine, making them ready for aging.ĭuring the initial storing, workers tend the cheeses daily for three months, after which they are moved to more humid cellars. The curd is then poured into its signature molds inscribed with the designation of the cheese. After being cut and separated, the curd is let to drain, followed by a close monitoring of the texture. Rarely seen among other cheeses, the milk is not heated before being curdled, allowing it to maintain its aromatic, full body. ![]() This encourages coagulation, and eventually creates a firm curd. The process is begun by pouring the milk in large copper cauldrons where it is added natural culture and rennet. ![]() Unblemished by sileage, wholesome milk from pasture is delivered to local cheese dairies daily. How Gruyere is madeĮndeared for its intricate layers of flavor, the process of making Gruyere calls for expertise in technique combined with experience in instinct. This natural forage is key to imparting the signature flavors of the Gruyere, making it impossible to replicate fully in other regions.Ī cheese plastered in experience and tradition, Gruyere upholds a standard of uninhibited quality, an approach that has helped characterize it through generations. Instead, the alpine cows roam freely on pastures cushioned between freshwater streams and hillsides in the Fribourg Prealps. No silage enters the diet of the cows providing the milk. Covered by a natural rind, the texture of the body is dense during its youth, becoming flaky and somewhat granular as it ages. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish. A palate of vast complexity, Gruyere enjoys ever evolving nuances. A landscape entrenched in meadows and grasslands, the canton of Fribourg serves as the ideal birthplace of Gruyere.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |