CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Dorchestercheese on February 10, 2018, 12:45:12 AM
Title: Gruyere"flaky" texture
Post by: Dorchestercheese on February 10, 2018, 12:45:12 AM
Just cut a Gruyere at 5 month. Two pound wheel. The texture is flaky in one direction. Please see pics. Why?