different types of gruyere cheese
[É¡ÊyjÉÊ] , German: Greyerzer) is a hard yellow cheese, named after the town of Gruyeres gruyÃ¨res In, switzerland and originated in the cantons Of, Fribourg, Vaud, Neuchatel, neuchÃ¢tel Jura. and berneruyere gruyÃ¨re is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture
To make Gruyere, gruyÃ¨re raw milk is heated to Â°34 (c Â°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 Â°43 (c Â°109), f and raised quickly to Â°54 (c Â°129). fruyere gruyÃ¨re is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture