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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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my Gruyere
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Topic: my Gruyere (Read 3336 times)
SueVT
Guest
my Gruyere
«
on:
March 12, 2010, 04:23:37 AM »
took photos from this weekend's cheesemaking (and a finished Gruyere), on the blog:
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mtncheesemaker
Guest
Re: my Gruyere
«
Reply #1 on:
March 12, 2010, 04:33:43 AM »
Very nice!
Pam
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Alex
Guest
Re: my Gruyere
«
Reply #2 on:
March 12, 2010, 06:46:07 AM »
Looks good Sue, I've made Gruyere only once and it turned out too dry. After I'll "overcome the trauma"
, I'll give it another try.
How long did you age it?
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SueVT
Guest
Re: my Gruyere
«
Reply #3 on:
March 12, 2010, 11:02:17 AM »
I age it for at least five months.
Any less than that, and it doesn't have enough flavor. You can let it go much longer though..
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Alex
Guest
Re: my Gruyere
«
Reply #4 on:
March 12, 2010, 01:06:44 PM »
I aged mine for 8 months in a not enough humid environment. I still have half of it, 13 months "old" being a very good grating cheese.
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Sailor Con Queso
Guest
Re: my Gruyere
«
Reply #5 on:
March 12, 2010, 04:47:18 PM »
I agree. 5 months is my minimum. One of the "tricks" to Gruyere is to add a pinch of Propionic shermanii like a true Swiss. Adds a few eyes and gives it a better flavor.
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Alex
Guest
Re: my Gruyere
«
Reply #6 on:
March 12, 2010, 05:08:23 PM »
I'll do that next time.
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SueVT
Guest
Re: my Gruyere
«
Reply #7 on:
March 12, 2010, 05:17:54 PM »
Me too!
Sue
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: my Gruyere
«
Reply #8 on:
March 13, 2010, 03:10:29 AM »
Very nice looking texture Sue. Great looking cheese!
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http://www.deejayssmokepit.net
Amatolman
Guest
Re: my Gruyere
«
Reply #9 on:
May 14, 2010, 06:03:44 PM »
SueVT:
Would you mind sharing the recipe you used?
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Cornelius
Guest
Re: my Gruyere
«
Reply #10 on:
May 20, 2010, 05:32:39 PM »
That's a beautiful cheese!
I also love amazingly consistent interior you have and the thin rind after 5 months of aging. Do you mind sharing how you age it (humidity/temp) and how you treat the rind (wash/wipe/culture)?
Thanks!
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Brie
Guest
Re: my Gruyere
«
Reply #11 on:
June 06, 2010, 06:06:01 AM »
Looks wonderful, Sue--I've also had the same problem as others with too thick of a rind--did you vac pac?
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SueVT
Guest
Re: my Gruyere
«
Reply #12 on:
June 26, 2010, 04:10:14 AM »
Hi,
I try to keep the humidity up by aging the cheese in plastic boxes, in a fridge dedicated to the purpose...
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
my Gruyere