How to Make Gruyère Style Cheese at Home
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- Опубліковано 12 вер 2024
- 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...
Check out my other cheese tutorials; • All Cheese Making Tuto...
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I'm lactose intolerant and I don't even like to eat cheese but these videos are so lit I love them
Hi Gavin! Nice video! You can be proud of your cheese! Let me give few advise to do the Perfect Gruyere.
1: The milk used need to be produced by cows who eat only grass and dried grass.
2: You have to stir during the last step of heating period. Otherwise the top is cooling!
3: you need to collect the cheese with your cloth inside the cooking pot and let the whey dripping down. It's prevent the formation of holes inside the cheese.
4: let the air coming out of your box! It's need some air!
The Etivaz is quite the same cheese. He is made near Gruyere in the place called Pays d'Enhaut in the Canton of Vaud. This cheese is heated up to 56°C during the last step. The next steps are the same as the Gruyere.
I am a Swiss Gruyere maker from the Gruyere Village.
Grass fed is beef is a silly and ignorant fad. Newsflash: Grain adds fat Read yummy 😋 Grass equals yucky & sucky. (Read some history/Don't jump on silly bandwagons) ur welcome
Some of us want to see you cutting the cheese! Show it to us!
I have lived most of my life in Switzerland but now I am in Kazakhstan. There are many cheeses here - all equally tasteless. I am therefore grateful to have found this community. Just a small point of order. Both Gruyère and Emmenthal are originally Swiss cheeses although gruyère is made over the whole region. Gruyère comes, as the name suggests, from gruyère in Switzerland and emmenthal, from the Emmen (a Swiss river), Thal means valley, hence Emmenthal.
This is one of my favorite series of videos that I never new I would enjoy so much. Your videos about cheese are top, mate.
Thanks. Taste test for this one will be next weekend!
Oh man, that's awesome. How long does it take to go from a taste test to a posted taste video? I'm actually really excited to hear about the gruyere, I really like the kinds I've had.
That one had been on my bucket list to make for a while now. I'm just impatient, don't want to wait 6 months for it to mature.
You have to bring some to the next UA-cam workshop.
Definitely Colum! I hope there is another meet up soon.
What took you one-two moths to make, will take me a couple of hours with good company and plenty of wine to polish it off. Thanks for sharing your technique, Gavin!
You’re a legend man
I appreciate the more detailed information. Thanks.
Has anyone ever done a 'decision tree' type chart for cheeses? Big vs small curds, light vs hard pressing, brined vs washed rind, etc.
It would be interesting to see how relatively tiny changes can make big differences in the flavour and character.
Thank You for this Wonderfully Instructive Video ! I feel confident doing this recipe because you were so through with the instructions, the facts and reasons for the entire process.
Again, Thank You .
Gavin Ur The Best !
Love the videos. Made 6 varieties so far from your videos. My experience with draining curds directly into cheesecloth lined molds is the cloth weave separates...doubling didn't solve it. I prefer draining into grade 90 cloth and filling mold(s) by hand. Thanks again for you videos and sharing your knowledge.
Thanks for sharing
love love this cheese I could eat it every day never get tired of it , thanks for sharing , I don't have the patience to wait I just buy it.
This one is the most important for me. *watches intensely*
I relate! Made this yesterday. I scalded at 56c 10 higher than Gav recommends as this was temperature mentioned in mini documentary on the region...
Hi Gavin fantastic video thank you. I am starting at the moment the same gruyere still cheese. Just a quick information about the gruyere. It is a Swiss cheese coming from the village of Gruyere in the bottom of the Alps. It is a beautiful village with the cheese factory that you can visit. It is what we called an AOP Appelation d'Origine Protegee, which mean Origin Protected Name (or label).
The village is spelled Gruyères but pronounces with silent s. The official region of production for Gruyère cheese is not just that tiny village, but most of the western quarter of the country.
Looking forward to the finished product!
your videos are lovely and well made, i thoroughly enjoy watching them!
I'm new to this whole cheese making thing Gavin. Sorry for the silly questions.
I've made a few of your cheeses in the last couple of months and I really appreciate your Tutelage. Thank you. I've been excited to do these and even getting my kiddos to help and enjoy it too.
With this Gruyere, I've watched a couple of documentaries out of Switzerland saying they take it up to 57C! Holy cow that's hot. Have you any idea why? (It's a documentary and I have no one there to contact or I would).
Planning on making this cheese next weekend
you should be able to flip the cheese cloth, before the follower when pressing, a second time to have the flops on the center, that could reduce or even remove the excess that you end up trimming after the press
Thanks Gav. I'm going to give this a go tomorrow morning (Sunday). It seems pretty easy so...on with the cheese!
No probs Ted, I think that most of the work is during maturation. Washing twice weekly for the first month, then once weekly up to the second month, then brushing weekly until mature. All the while, the humidity has to be at 90-95%. A lot can go wrong in that time.
Waw!!!!! its very perfect👍👍👍i like your job
You would be a millionaire if you could figure out how to get that red brining bucket into cheese maker's hands.
I love this.
I've been making cheese (mostly cheddar) for a while and I've got two questions (1 easy - the other just weird)
- Using the curd cutter (i.e. the horizontal stringed slicer) How do you stop the curd from turning whilst you try to cut it. I just keeps turning with the cutter
- I'm trying to do perfectly molded cheese (i.e. the exact shape of the mold) but cheddaring seems to form a marble shape or 'bits n pieces'. Is it possible to 'spray the curds' onto the surface of the cheese mold to get the prefect shape?
Final remark about another video - you have gelatin in you cream???? What's that all about
I am swiss and love Gruyère cheese!
You press this cheese twice, the first time for an hour at 22#, then for 12 hours at 50#. This is quite a bit more than my recipe which came from the book Artisan Cheesemaking at Home. He heats the curd to 122 as well which is quite a bit hotter than 114. He presses at 8# for an hour, then 10# for 12 hours. I was just going to make this cheese and was curious if you knew why these differences and what I might expect. I made his recipe last year and liked the results. I'm going to make yours today :)
Good work Gavin,I really appreciate your efforts making the videos. Can we test your knowledge on imitation colouring and flavours
Ooh boy making cheese is great
But eating it is just better :)
Indeed it is!
My next one! Good job sir!
i dont even make cheese but i love your videos! great work
Thanks Alex!
What is the difference between thermophilic and mesophilic culture?
Great video Gavin! I have an idea for another video. How about making taleggio. I heard it was very interesting!
Looks delicious! Could you make Brillat-savarin? I love this cheese.
Hey Gavin can you re-use your brine solution or do you have to throw it out every time? Store in refrigerator?
In previous videos, he’s said that you can save the brine for future uses, but you’ll have to add salt to it after a few additional uses (because the cheese absorbs salt with each brine bath). Basically, the brine is not contaminated after one use, but the water and salt level may change over time/number of uses.
Ok, I've made a wheel of your Gruyere and I'm coming to the "brushing" phase. What kind of brush do you recommend? Soft/hard bristles? I've found a few online but they are very pricey!
Update: Purchased and disinfected a men's boar-hair shaving brush and it works fairly well!
EXCELLENT!!!
I have a strange question. Since Sauerkraut generally contains Lactobacillus and some cheeses can be made with that culture. Can you use sauerkraut or a derivative of sauerkraut to make cheese?
+Luciffrit Good question. I have some fermented vegetable culture so might see what it does.
Hi Gavin. I notice you don't use proprionic culture tomaid eye development. How do you get eye development to occur naturally? Isnit an encironmental control needed for that?
From what I've seen the eyes are tiny in Gruyere, so I'm hoping they will develop naturally. My Jarlsberg which had large eyes didn't need environmental control besides the cheese fridge and a cool room for eye development.
yeah, other recipes I've seen for Gruyere use more Swiss-like cultures so I was wondering the same thing. But I'm sure this will turn out great and thanks for making these Gavin! Always awesome!
Great job
Thanks a lot
Some recipes mention to let it ripen at room temperature for a couple weeks/months initially. Is that essential to create a typical characteristic rind?
Hello Gavin!!! first, i,m your fan. I,ve seem many of yours videos. I,m from Curitiba. Brazil. I,m traying to make my cheese ( blue, camembert and parmezan), but to buy the cultures thermo and mesofilic are very dificult. Just for big produtions. I see you using them from small containers. Is it easy to buy small amount there? Just curious...as i know how far you are. Sorry my english and thanks for your sharing.
When does maturing such a beautiful cheese stop yielding massive returns in savory mouth watering flavour? And follow up question, how large can I make such a cheese? I was thinking of making something 10 times the size and letting it mature in the wine cellar.
Kai Schneider
Scale up the recipe and use a larger mould, I'd presume. The pressing method might need modifications since that 22lbs would be spread out over a larger cheese. However, I didn't know the math on that.
Wingedshadowwolf pressure = force ÷ area
(or pressure × area = force)
so larger area = more force for the pressure to be the same. just plug the numbers you need to get how much more force you need
what was the weight of the finished cheese after maturation?
Do finnish 'bread cheese' (leipäjuusto), please? There's a couple video tutorials on UA-cam but they are really bad, don't get the proper consistency.
If you don't allready have found it take a look at Swedish "kaffeost" (coffe cheese). It's a similar cheese to the leipääjusto.
+Charina Johansson
Sorry for my spelling. I don't have black belt in finnish spelling... 😞
My next project! Thank you for the tutorial Gavin.
LET IT RYEEEEEEPIN
Should it have propionic shermanii? It seems to be a controversy.
I LOVE YOU.
Gavin, after cutting the curd, the instructions say to stir for an hour. Does this mean to constantly stir for the whole hour, or stir occasionally during the hour? Thank you!
If it helps - stir the curds occasionally to stop them sticking. I'd say once every 10 minutes.
Great video!
Have you done the basic berg käse recept? Here in Switzerland bergkäse is very popular. As is of course appenzeller and gruyere. Appenzeller btw use a secret recipe, so it would be impossible to replicate right?
The cheese teacher
hi gavin just wondering whats the difference detween mesophillic and thermophillic cultures? By the way great vids please keep it up
Nice!! Thank you !!
this is Awesome!! I wish I could find the ingredients. I'm in Costa Rica and have no idea where to buy the ingredients. :'(
Sorry to hear that. Try my Amazon store; www.amazon.com/shop/greeningofgavin
You can use yoghurt as thermo and cultured buttermilk as mesophilic, cold pressed or raw if u cant get calcium chloride. Fig sap or nettle leaf oil for rennet, non iodine salt for cheese salt. And weights incass u dont have a press.
Gavin, do you wax or vacuum pack your Gruyere? Or keep it in the ripening box for the length of maturation? ~ Christopher
Thank you Mister Webber
Nicely pronounced the name!
Woua... magnifique vos fromages ! Vous êtes fromager de métier ???
Moi je suis fromager et je peux vous dire que ce qu'il fait est tout sauf magnifique...
Hi Gavin.
First of all thank you for the video, it is great. I am planning to make one of my own gruyere tonight, but I am using raw milk. Is it the same in steps? Do I need boil milk before?
P. S. Greetings from Croatia
Hello, Nice recepe !
Where did you buy your red box for the cheese ? Thank you for your answer.
Waiting for the day the phone falls into the milk.
What happens to the cheese if I vac pack or wax it instead of washing it weekly?
You may not have a rind or the final nutty flavour. Apparently the washing aids with both of these.
Hi Gavin, I live in Sydney and I made this Gruyere cheese following your recipe. We have been hit with some high temperatures in the past few days and my cheese went completely mouldy- black, green and white mould have formed on the cheese. I've wiped it with the saline solution but some marks are still there. Do you think I should just keep going with it or throw it out? And if I should keep going- shall I put it in fridge? Sydney is super hot now and I don't have a wine/cheese cooler to maintain the recommended 15 degrees. Thanks for your help. PS: I can send a picture of the cheese if you'd like to see it.
Hi Milos, keep going! Gruyere is usually covered in marks after wiping off the mould. I think you need to get a wine/cheese cooler ASAP!
Thanks a lot Gavin. I'll do my best to get wine cooler but it will be a challenge in my small apartment. I'll try to keep the cheese in fridge for now and when it cools down I'll pop it outside. Thanks again
Hi Gavin, I've been washing my Gruyere with the salt solution but I've been getting all kind of colors of mould. Is there any way to send you a picture of my cheese? Not sure if I should keep going with it. Thanks, Milos
I like this channel
I'd love to see you do a collaboration with Nikko's Kitchen
Juste a Silly question but i need to know what is Chloride sodium .. is it thé salt that WE use in cooking ?
Sodium chloride is the main constituent of table salt (just avoid iodized which has sodium iodide, and anti-caking agents are bad but not that bad; get sea salt, pure kosher salt, or pickling salt). Just don't confuse calcium chloride for table salt, because that would be bad.
Hey Gavin! I was just wondering if the little vent on the ripening box stays open or closed full or part time during the ripening process. Thanks.
Closed for higher humidity, open for a little less
Great!
Perfect Thanks
I’ve made this very successfully many times
It’s a cracker of a cheese😊🥰🎯
I love your videos
i want some!
What would happen if you did the periodic Washings with a full strength brine solution? Would it help keep undesirable molds down? Would it have a particular negative consequence like drying out the rind?
Hi Gavin, i have a question. How do u know it is non-iodised salt? I thought all table salts are iodised salt. Thanks
The salt container should have an ingredients list. They do in Australia
@@GavinWebber Oh i see, thank you Gavin. Im from Malaysia btw. Its difficult to find cheese making equipment in here, because there are not so many artisan cheese.
in our town i can't find thermophilic or calcium chloride is there instead of them.
Try amazon.
What does it mean if my cheese sinks?
have you made your own culture? I've read of doing that then freezing in ice cube or drying them.
artist.
It’s so expensive I decided this is another option
I got a few questions for you - and apologies if you have already answered these elsewhere many times over:
(1). Is the thermophilic bacterial culture the same as that used for yoghurt making, and if so, is it possible to use some actual live yoghurt as the curd starter instead? The reason I ask is because while I did find the culture available on Ebay, it seems quite expensive, while the yoghurt is much cheaper and I use it in other cooking recipes already.
(2). Is the brine solution you use always saturated? As in you keep dissolving more and more salt in the water until no more will dissolve. Or do some recipes call for lower salt concentrations in the brine?
(3). Did you make the cheese press yourself, and if so, where did you get the accurately weighted springs? I was thinking of making my own and was inspired by your design.
Have you tried to cure the cheese without the ripening box or vacuum wrap? I'm having a problem with moisture in the ripening box and was considering letting it cure in my cooler and wiping it down more often. What do you think?
I have, but it dried out too much. I can't get the humidity high enough in the cheese fridge without a lot of mucking around.
My Son-in-law is from Sydney and his parents live in Tuross head. Do you live anywhere near them?
Do you think vacuum packing the cheese and skipping brushing the cheese with brine would produce a similar result?
Probably not. I would still wash with brine for at least 1 month before vacuum packing.
good!
Do you use any traditional way or organic coating ?
Instead of using a brine solution to wipe the cheese, why not use vinegar? You have a spray you use for your hands, and say the brine solution is to keep mold from growing on the cheese. Would vinegar not work?
Using vinegar will not help to develop the rind or flavour. It would just kill the mould and add acidity to this cheese.
Regarding the turn rod for the spring, did you add a threaded barrel when you drilled that hole in the wood? If not, what is stopping the rod from pushing back up?
A nut embedded in the wood
@@GavinWebber Cheers. Going to make one. I’d order from you but I’m in the UK 😕
Been trying to find a ripening box but can’t seem to find any anywhere. Maybe I just am not sure what to look for I suppose. Do you know of any anywhere
where can i get one of those plastic containers for ageing (i can hold that temp in my cellar but not that humidity) does that have some sort of water addition for holding humidly?
Hi Gav, John from Ecuador. I can't get Propionic culture so was interested to see this swill-style cheese doesn't use it. But I'm truly puzzled by the temperature. 32 degrees C for Thermophyllic? I'm at this moment making Bel Paese and the milk is heated to 42 degrees C. Can you clarify please?
The curds initially heated to 32°C, but after cutting to 46°C ua-cam.com/video/Oi2y4Ymrd5A/v-deo.htmlsi=64NUdUzga4yez41M&t=239
Right, I saw that when I worked my way through the video. Sorry. I assumed the initial temperature had to be 42 C, but apparently, as long as it is in the process it works.
Hi again. Just put my first Gruyere into the press for the first pressing. I'm still wondering about the lack of Propionic Shermanii as my experience with Gruyere is that is a very Swiss-like cheese, with holes and the distinctive nutty Swiss cheese flavour. Without the Propionic culture how is it really different from Bel Paese or Tomme de Savoie, both of which are wonderful but not with the distinctive Swiss cheese attributes? thanks for enlightening me and for all the wonderful instruction.
Help help help my curd is thin as milk does it belong In the trash or can we salvage it to make something like cheese any other cheese
You can always make Ricotta with it.
Hey Gavin you dont ad The Calcium Chloride in The Milk because The homogenisation. You ad IT because The Milk ist pastuerised. And that Destroyer The Calcium naturali in milk
عمل جميل ورائع ياصديقي
Where can I purchase that neat horizontal curd cutter??
Good.
A friend got an enormous wheel of brie and we were discussing how she could break it down and store it. The question is, can brie be waxed?
Unfortunately not, the rind would stick to it, and besides, it matures too quickly. It can be vacuum packed though then cut into wedges and kept in the kitchen fridge for a month or so.
I like gruyere
gavin can you show us how to make the aromatic (smelly) provolone cheese thanks
I have Provolone on my list!