Le Gruyère AOP

[@tseringlama5043]

Having Le Gruyere chesse while watching this video

[@cavejohnson3721]

Crazy high quality of production for a cheese video, drones, time-lapse,... :o

[@calebhuang2429]

Gruyere and comte AOP are my personal favorites

[@SovietWomble]

I laughed at 5:39. "After three months of care", juxtaposed with a shot of one man flopping the cheese onto a table where another man hits it with a tiny hammer.

[@RazsterTW]

That was a naughty wheel, needed to be punished accordingly.

[@lukemarsden8942]

i see you are a man of culture, womble...

[@drownthedays]

Wow, didn't expect to find you under a cheese video.

[@rong-an]

lmao :'D

[@lancebaker1374]

Why laugh? He is testing for the sound to assess the uniformity of texture.

[@doug202]

Some very beautiful shots in this film! Never have I wanted to eat cheese so much

[@mcqcjc8409]

DEEP AND UNIQUE YET NOT OVERWHELMING - I LOVE THIS CHEESE

[@seanflannery930]

Wow. very well made video. I never thought I would watch a video about cheese

[@slayshay_t467]

You know i have a question for all the cheese makers here, gruyere aop didn't mention any second culture to produce the eyes , or holes in it in fact they said they check for all the inprofection such as holes, also their wheels is very dense inside with No eye formation, with all being said why is every recipe that i read online and few cheese making books calls for probinic shermanii plus the main culture?

[@bluefairy9683]

So nice I love gruyere

[@calebhuang2429]

Delicious healthy cheese, you can find this exact one at Costco

[@eisenjeisen6262]

I have to try some too

[@lushfauna]

eating some right now sooooo good

[@lukkyluciano]

me too, on top of french onion soup

[@lyarnes]

Time to make a good quiche!

[@elijahrunov2061]

I just ate a hot dog that had Gruyere cheese in it and now here I am wondering what it is in the first place

[@a.fortier7966]

BaconBaby75 It’s delicious

[@Hk86bs]

Fascinating

[@kelliecostello4188]

How do I become a cheese maker

[@lancebaker1374]

At 2:59 "Then he adds the rennet. This entirely natural ingredient is extracted from calves' stomach lining" Ah, sounds so gentle. In fact, the calves are slaughtered for veal and glue production. Then the enzyme can be extracted. Cheese is not 100% vegetarian, unless vegetable rennet is used.

[@AA-sl4kw]

Hi all how can i go to swz

[@Watterpolo]

Take a plane and fly there.

[@hangover3670]

steal into there

[@ThxComment]

私はそれがおいしいことを知っています。

[@drownthedays]

To anyone who may be confused by some pronounciation: Appellation =/= Apalachian

[@calebhuang2429]

How can this be labeled raw cheese if it's been heated smh

[@andyottito1]

If it goes above a certain temperature it's considered pasteurized (over 63 c or 145 f). It's impossible to make cheese without heating it a little. Most cheese will be heated to about 85 f or 30 c. This allows all the cultures and enzymes to remain without killing them off.

[@stumpydoo5]

@@andyottito1 Is this why when I get hot sometimes I'm not also being pasteurized?

[@lancebaker1374]

At 3:45 ""...the grains and whey, recognizable by its yellow color..." Mr British narrator, fix your grammar.

[@RazsterTW]

The narrator sounds familiar.

[@chiquinhoreydelas]

reminds me of kurzgesagt

[@temp_name_change_later]

Cheese is pretty gross if you think about it. It's infected congealed cow nipple juice Still delicious though lmao

[@margoylch2175]

GO VEGAN

[@MrNigara]

Gruyere, a boring cheese

[@smfr8452]

One of the best cheeses, acctionally a subject thinking. But for someone liking cheeses - Gruyere should be in top 5. Otherwise just knowink cheap shit like Emmentaler an so.....but honestly Emmentaler is super if older than 2.5 years....