To make Gruyère, raw cow’s milk is heated to 34 °C (93 °F) in a copper vat and then curdled by the addition of liquid rennet. The curd is cut up into pea-sized pieces and stirred, releasing whey. The curd is cooked at 43 °C (109 °F) and raised quickly to 54 °C (129 °F).
The whey is strained, and the curds are placed into molds to be pressed. After salting in brine and smearing with bacteria,[4] the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple of days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with long curing producing cheese of intense flavor.
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