Gruyère
December 31, 2012
Gruyère is a Swiss cheese, though the French have a take on it too.
Milk is curdled by the addition of rennet. Excess moisture as whey is pressed from the curd. After molding, the cheese is brined, then smeared with bacteria.
Gruyère can be aged for a few months to a year. The flavor becomes more pronounced upon aging.
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