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Gruyere Recipe

Gruyere Recipe (Gruyere)

4.50 stars, based on 2 reviews
1Heat & Acidify Milk I usually begin this cheese with either 8 or 16 gallons of milk. The larger size making for a longer aging cheese. The recipe below is for 8 gallons of milk. Begin by warming the milk to 90°F. Once reached add either: 1/8 tsp...
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Reviews 1-2 of 2

Error in text

Rating:

Pros:
Cons:
From:
Making this today. Noticed an error in the name of the culture. Ingredient list says ta61, text says ta60. Don't think there is a ta60 so I'm using ta61. Looking forward to it!

So far so good

Rating:

Pros:
  • Great tasting cheese
Cons:
  • long aging time
From:
I'm new to "advanced" hard cheeses, having only made Jarlsberg once before (and it's still aging). Made Gruyere last week with raw goat milk. Used only 7.5 gallons instead of 8 because that was all my largest pot would hold. I ended up with a great looking cheese with a wonderful aroma that seemed to meet all the descriptions in the recipe. Just started the aging period and can hardly wait to try it. See you in 8 months!

Reviews 1-2 of 2