Fabrication du Gruyère AOC

The Maturation Process

After twenty hours in the press, the cheeses are immersed in a salt water bath (20% salt) where they will absorb half of the final salt content. The cheese maker's job continues up to the last day of storage in a cellar climatized at 13° -14° where there is a slightly ammoniac odor typical to the maturation of Gruyère AOC.

The rind protects the interior of the cheese and is the origin of this specific atmosphere. During the first ten days, the cheeses are turned and rubbed with a salt water solution daily. Then, twice a week for three months and again once a week, until they are sold, they are turned and rubbed with lightly salted water only. The washing maintains a nice healthy rind and guarantees a healthy cheese as well. The slow maturation process in the cellars breaks down the casein lipides into easily digestable amino-acids. In terms more gastronomic, if not poetic: of the maturation process is born a smooth and creamy cheese.

After about three months, the Gruyère cheese wheels are transported to a "finishing house" to complete their maturation (several more months are necessary for them to aquire their full flavor). Once mature, the cheese wheels are controlled and taxed by a Gruyère Interprofessional Specialist and another active cheese maker. Core samples are taken to control the quality and flavor of the cheese and the rind is tested for its form and conservation.

The last stages of the maturation process will continue in the cellars and will last five to twelve months. Five months for mild Gruyère; eight months for semi-salty (the most in demand and the most sold); about ten months for the salty variety and at least twelve months for prime-quality Gruyère. Their qualities are equal, but depend on the consumer's taste.