User:Marchelleashley/Gruyère cheese

Editing from Gruyère cheese

Production

Traditional production of Gruyère (left) vs industrial production (right)

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 placed into molds to be pressed. It gets salted in brine and smeared with bacteria. Once the desired temperature is reached, a starter culture of lactic acid bacteria is added to the milk. This starter culture initiates the fermentation process by converting lactose (milk sugar) into lactic acid. 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 a cheese of intense flavor.

Sérac, a whey cheese, is a historical by-product of the manufacture of Gruyère.

Flavor Profile of Gruyère Cheese

The distinctive flavor of Gruyère cheese comes from specific compounds identified through scientific analyses. According to Michael Rychlik Jacques and Olivier Bosset's research in the International Dairy Journal, compounds such as 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, and others contribute to the typical flavor of Gruyère cheese. Some aroma compounds are also responsible for off-flavors, such as a potato-like aroma defect, though definitive attribution remains challenging.

Eye Formation in Gruyère Cheese

The characteristic "eyes" or holes found in Gruyère cheese are a result of the cheese-making process. Gruyère cheese is made from pasteurized milk with micro-organisms added during the cheese-making process to develop these eyes. The specific method of eye formation involves the development of gas by certain microorganisms during the fermentation and ripening phases.

Curd Formation and Pressing

After the milk has coagulated, it forms a gel-like mass known as curds. The curds are cut into small, uniform pieces and gently stirred to release whey and achieve the desired moisture content. The curds are then gradually heated to expel more whey and further firm them up. The whey is drained off, and the curds are collected in cheesecloth-lined molds. These molds, usually made of wood, give Gruyère cheese its characteristic wheel shape and markings. The cheese is then pressed to compact the curds into a solid mass, typically pressed for 18-24 hours.

Aging and Quality Control

Once pressed, the cheese wheels are dry-salted to enhance flavor and act as a preservative. The cheese is then transferred to special aging rooms or caves, where it undergoes a ripening period critical for developing its unique flavor, texture, and aroma. Gruyère cheese is aged for a minimum of 5 months, but premium varieties can be aged for much longer. Skilled affineurs carefully turn, brush, and monitor the cheese during aging to ensure proper development.

Throughout the aging process, rigorous quality checks are conducted to maintain the cheese's standards. These checks include sensory evaluations, chemical analyses, and inspections for any defects or irregularities. Once fully aged, the Gruyère cheese wheels are graded based on quality and flavor profile, cut into retail-sized portions, and packaged for distribution and sale.

Tradition and Authenticity

The production of Gruyère cheese is steeped in tradition, and its AOP (Appellation d'Origine Protégée) status in Switzerland ensures adherence to specific regulations and traditions. These guidelines aim to preserve the cheese's authenticity and unique characteristics.

Gruyère Cheese

References

• Clarke, S. (2022). Some Really Good News About Cheese. Consumer Reports, 87(11), 34–39.
• Du Vale, L., & Castelli, H. (2013). Handbook on Cheese: Production, Chemistry and Sensory Properties.
• Paul L.H. McSweeney, Paul D. Cotter, & David W Everett. (2017). Cheese : Chemistry, Physics and Microbiology: Vol. Fourth edition. Academic Press.
• Gregory K. Zerfiridis, Anne Vafopoulou-Mastrogiannaki, Evanthia Litopoulou-Tzanetaki, Changes During Ripening of Commercial Gruyère Cheese, Journal of Dairy Science, Volume 67, Issue 7, 1984, Pages 1397-1405, ISSN 0022-0302,
• Michael Rychlik, Jacques Olivier Bosset, Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants, International Dairy Journal, Volume 11, Issues 11–12, 2001, Pages 895-901, ISSN 0958-6946, https://doi.org/10.1016/S0958-6946(01)00108-X