took photos from this weekend's cheesemaking (and a finished Gruyere), on the blog:
Very nice!
Pam
Looks good Sue, I've made Gruyere only once and it turned out too dry. After I'll "overcome the trauma" :P, I'll give it another try.
How long did you age it?
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..
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.
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.
I'll do that next time.
Me too!
Sue
Very nice looking texture Sue. Great looking cheese!
SueVT:
Would you mind sharing the recipe you used?
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!
Looks wonderful, Sue--I've also had the same problem as others with too thick of a rind--did you vac pac?
Hi,
I try to keep the humidity up by aging the cheese in plastic boxes, in a fridge dedicated to the purpose...