Making of Gruyère AOC
Mild, semi-salty, salty or prime quality: as much as you could desire! But how is the most famous of the Swiss specialties made and what gives it its inimitable taste ? To find out, let's visit one of the cheese dairies that produces the famous wheels of Gruyère AOC, the recipe of which has been handed down to us over the centuries.
It is 8:20 in the morning. In two copper vats, nineteen future cheese wheels are in the making in the form of thousands of liters of milk (twelve liters per kilo of cheese), from the previous evening's milking (which has been left to settle all night at a temperature between 15° and 18° Celsius) and the morning's milking of the same day.
The milk is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyère AOC its typical taste.