Followed Gürkan's recipe with my own cocktail of cultures, but no P.Shermanii. But final cheese has very small holes, so I suspect the original raw milk contained some PS culture.
The final cheese was 8.7% of original 16 litres milk weight, rind was smooth, thin, dark-yellow. The paste was very firm but flexible. The taste was superb - sweet and nutty (but not in the same league as a genuine aged French Comté).
I vacuum sealed the remaining chunks, and will continue to age in the normal fridge to see if it improves further.
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Mike in Borneo
Very nice! That looks great!
My most recent gruyere style was more dry and crumbly, but still in the realm of gruyere. Mine had PS added, no eyes, but the taste addition was definitely there. I'm still working on tuning it, overall, but I'm happy with the progress so far.