With our Finest Kind Gruyère recipe it could be you

Gruyère is a lovely table cheese as well as a great melting cheese with a slight salty flavour that gets stronger as the cheese matures. By law cheese that is designated as “Swiss Gruyère” must come from the Gruyere region in Switzerland. To ensure strict quality control, each wheel has its own tag that can be traced back not only to the dairy, but also to the farmer who supplied the milk. With our Finest Kind recipe this fine Swiss cheese can be made with a South African twist.

FINEST KIND GRUYE’RE CHEESE
Gruye’re is mostly produced in Switzerland and France. The technology used for manufacturing of Gruye’re is similar to the one used for production of Emmentaler. Nevertheless Gruye’re is smaller than Emmentaler, weighing about 35-40 kg traditionally, and the storage conditions differ as Gruye’re is stored at lower temperatures. In addition Gruye’re has a unique taste due to the smearing of its surface. The eye formation from the Propioni acid bacteria is smaller due to the storage temperature and the higher level of salt in the cheese.

Code	Description
H028	KADOVA MOULD 1.5 - 2 KG
H210	CHEESE PRESS
H108	FLOATING DAIRY THERMOMETER
H10B	FLOATING THERMOMETER COVER
H050	DRAINING GAUZE SQUARES
H168	CHEESECLOTH

Code	Ingredients
HC50LHB02	LHBO2 DVS CULTURE
HC50ST-i12	ST-i12 DVS STARTER CULTURE
H064	ML LIQUID ANIMAL RENNET
H214A	CALCIUM CHLORIDE ( includes instructions)
H061	PROPIONI BACTERIUM

CODE	DESCRIPTION
HD001	ORANGE GEL
HD013	IODINE ANTIBACTERIAL

Milk:
Whole milk with approx. 3.5-4% cream. Use milk not more than an hour after milking. If you need to store the milk, cool it down to 4°C as quickly as possible. Do not use cooled milk that is more than 24hrs old. Alternatively pasteurize the milk: 63°C – 30min or 72°C – 20sec.

Temperature:
Adjust the milk temperature to 32°C.

Starter:
Add the starter. The following cultures and inoculation levels are recommended.
Freeze-dried DVS     ST-I12  (20-30u/500 l)
And                                    LH-B 02   (5-10u/500 l)
And                                    Propioni Bacterium   (1 pkt/500 l milk)

Pre-ripening:
Pre-ripen for 30-60 min at 32-33°C.

Rennet:
Add rennet.
Use either powdered microbial rennet (H068A) OR liquid microbial rennet (H066, H068B) OR liquid animal rennet (H064, H065).
Powdered microbial rennet (H068A) 2g/100L
Liquid microbial rennet (H066, H068B) 4 drops/L or 25ml/100L
Liquid animal rennet (H064, H068A) 4 drops/L or 25ml/100L
Dilute the rennet in a little cool water before adding to the milk.
Add calcium chloride to the milk before the rennet if using microbial rennet. Instructions are in the packet.
Stir well!!! Let the milk stand at 32°C for 45-60 minutes or until the milk has set like jelly.
Test the curd to check whether it has set by inserting a knife and pulling it to one side. The knife should make a clean cut.

Cutting:
Cut curd into 2-3 mm cubes. Cut down and cross and at an angle with a sharp knife.
Or cut with a curd cutter (H016 or H017) using a figure of eight movement.
Cut for 10 minutes. Rest for 5 min.

Stirring:
Gently stir curds for 10 min.

Scalding:
Increase the temperature to 45°C over an hour whilst gently stirring.

Whey off:
Gather the curd and place in the cloth lined warmed mould.

Pressing:
The pressing time is 13 hours. The pressure is increased during the pressing time.
The filled moulds are left to stand for 15 minutes.
Press for 1 hour at 2-3 times the weight of cheese (3kg/kg cheese) or hang 3kg from the arm of the H210 press for a 2kg cheese.
Remove the cheese from the moulds and turn it over.
Press for 10 hours at 4-6 times weight of cheese (6kg/kg cheese) or hang 6kg from the arm of the H210 press for a 2kg cheese

Brining:
Next morning place the cheeses in a saturated 20% (200 gram salt per liter water) brine solution (H110) for 36 hours depending upon size of the cheese. Temperature of brine 10 -15° C. Please see our “making brine” short movie or ask for our recipe if you have not made brine before. Times for salting are as follows:
500 gram 4-8 hrs
1kg              12-24 hrs
2kg              36-48 hrs
4.5kg          48-60 hrs

1st storage room:
Place cheese on a draining mat at 10°C, 85-90% RH, for three weeks. Dry brush the cheese to give a firm rind.

Warm storage:
Place cheese on a clean draining mat at 15-18°C, 80-85% RH, for 2-3 months. Dry brush the cheese to give a firm rind.

Cold storage:
Store cheese at 10-15°C, 80-85% RH. Turn cheeses regularly. Total storage time 8-12 months depending on taste required.

Cleaning:
Clean all equipment well after use. Rinse in cold water, wash in hot water with a good detergent such as HD003 orange gel and then rinse in anti-bacterial iodine HD013. Air dry, before use rinse well in clean water and towel dry with a paper towel. Be careful to avoid any sterilising residue on the equipment.

All equipment, ingredients and detergents are available from Finest Kind