Cheeses have been around for thousands of years. Over the years, there are many varieties of cheese that have emerged. Currently, there are about 1800 plus varieties of cheese. And although all these cheeses are good, there are some that just set themselves apart from the rest. One such cheese is Gruyere cheese.

Gruyere or Le Gruyère is a cheese that’s named after a village in Switzerland, where it originated. It is one of the top 10 most popular cheeses in the world – alongside cheddar, mozzarella, Swiss cheese and feta. It received AOP protection back in 2001, which means producers need to make this cheese in a specific place, and adhere to the original processes, to be able to call their cheese Gruyere.

Gruyere cheese is one of the most ideal cheeses to use for baking. While it offers a distinctive taste, it is not overpowering. It’s also great for cordon bleu, salads and pasta. It adds savouriness without overshadowing the taste of the other ingredients. It also goes great with crackers, fruits, French onion soup and meat.

Le Gruyère is a hard cheese that has a yellow colour. It has a sweet and slightly salty flavour, and an earthy aroma. Its taste and aroma varies with age. Young gruyere usually are creamy and nutty. However, as it matures, it becomes more assertive, complex and earthy.

Instead of using milk that’s been pasteurized in a milk pasteuriser, tt’s made from raw cow’s milk that’s heated to 34°C until curds form. The curds are then cooked at 43°C and raised quickly to 54°C. Just like Gouda, it also has many varieties. It’s typically aged between 5 to 14 months. These are typically aged inside caves that has temperatures of about 13 °C to 14 °C.

For more information about cheese and cheese making equipment, please feel free to browse through our blog pages. Cheese Kettle is a trusted supplier of dairy equipment in Australia. If you are looking for great advice about cheese making or if you want to start a cheese making business, talk to us. We will provide you with the best information and dairy processing equipment for cheese making.

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