![]() Since then the production and the maturation is strictly defined, and all Swiss Gruyère producers must follow these rules.Īlthough Gruyère is recognised as a Swiss Geographical Indication in the EU, Gruyère of French origin is also protected as a Protected Geographical Indication (PGI) in the EU. In 2001, Gruyère gained the Appellation d'origine contrôlée status. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour. After salting in brine and smearing with bacteria, the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple of days to ensure even moisture distribution. The whey is strained, and the curds placed into moulds to be pressed. The curd is cut up into pea-sized pieces and stirred, releasing whey. To make Gruyère, raw cow's milk is heated to 34 ☌ (93 ☏) in a copper vat, and then curdled by the addition of liquid rennet. Rounds of Gruyère cheese on sale in a wholesale food market in France It is the most popular Swiss cheese in Switzerland, and in most of Europe. ![]() Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century this was not always the case. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. ![]() It is named after the town of Gruyères in Fribourg. ![]() Gruyère ( UK: / ˈ ɡ r uː j ɛər/, US: / ɡ r uː ˈ j ɛər, ɡ r i ˈ-/, French: ( listen) German: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. ![]() For other uses, see Gruyère (disambiguation). ![]()
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