morning guys, been following your conversation here and finding some good info from your experiences, thanks. been doing a lot of studying with regards to Gruyere cheeses lately. there sure are quite a few different styles thats for sure. one article/recipe also adds another culture, helveticus to the mix. not sure what this culture beings to the party
the other info i found interesting is that the Swiss version of Gruyere has few or no holes while the French version has plenty of big holes. the regions of France produce a few different textured Gruyere cheeses, Comte and Beaufort being the two most popular. Comte with its large holes and Beaufort with few very fine eyes or none at all. this is a complicated cheese lol
will be getting back at it soon and going with the PS because i like to see the holes after the cheese is cut
have a good one
reg