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Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese, however, in this instance I used pasteurised milk. It has a natural, rusty brown rind that is hard, dry and pitted with tiny holes. The cheese is a darker yellow than Emmental but the texture is more dense and compact. It is aged for 6 months or more.
Starter culture used Sacco MOT92; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
I recommend our Italian Cheese kit for this cheese; www.littlegree...
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