Description

Curd Nerd Gruyère: 10 liters / 3 gallons, 1/3 tsp thermophilic plus a pinch of propionic, 1 tsp rennet, cook to 46 °C, press 25→50 lb, brine 12 hours, brine-wash 2–3 months, age 6–36 months (the author 12–18).

Recipe details

Style

Hard cheese

Country

Switzerland

Region

Fribourg / Vaud / Neuchâtel

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

3 gal

Expected yield

3 lb

Yield ratio

0.119826 ratio

Active time

220 min

Total time

14 h

Scale

For milk volume: 3 gal

Ingredients

• Whole milk, not ultra-pasteurized — 3 gal

  Role: Base milk · Kind: Whole milk

• Thermophilic culture (1/3 tsp) — 1 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Propionibacterium freudenreichii — 0.05 tsp

  Role: Culture · Kind: Culture Adjunct

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Liquid rennet — 1 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

• Non-iodized cheese salt — 2.25 lb (Details: Salt: Brining; Iodized: No)

  Role: Salt · Kind: Salt

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Aging fridge or cave
• Cheese wax
• Brine container

Process

1. Ripen 45 minutes at 32 °C

   Step code · Ripening

   Warm 10 L / 3 gallons to 32 °C (90 °F). 1/3 tsp thermophilic and a pinch of propionic, 45 minutes. 1 tsp rennet in 1/4 cup water, set 45–60 minutes.

   Temperature: 32 °C · Time: 45 min · Addition: Amount: 1 item; Rest: 2 min · Addition: Amount: 0.05 tsp; Rest: 2 min

2. Cook to 46 °C

   Step code · Cooking

   Cut, rest 10 minutes, slowly heat 30–45 minutes to 46 °C (115 °F). Settle 10 minutes.

   Temperature: 46 °C · Ramp: From: 32 °C; To: 46 °C; Duration: 40 min

3. Press and brine

   Press · Pressing

   Press 25 lb 1 hour, 35 lb 2 hours, 50 lb 8 hours. Saturated brine 12 hours, turn every 3 hours. Air-dry 2 weeks at 10 °C.

   Pressing: Stage: Mass: 25 lb; Duration: 1 h; Stage: Mass: 35 lb; Duration: 2 h; Stage: Mass: 50 lb; Duration: 8 h · Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 12 h · Turn: Every 3 h

4. Brine-wash, long alpine age

   Step code · Rind treatment

   Wash with brine 3–4 times a week for the first 2–3 months. Age 6 months to 3 years; Curd Nerd ages 12–18 months.

Aging

Duration: 365 d; Stage: Name: Gruyère cave; Duration: 365 d; Temperature: 12 °C; Humidity: 90 %; Turning: Every 1; Wash: Every 2; Notes: Wash with brine 3–4 times a week for the first 2–3 months.

Storage

Temperature: 8 °C; Shelf life: 365 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: All About Gruyere Cheese + Recipe To Make At Home; Creator: Curd Nerd; Year: 2018; URL: https://curd-nerd.com/hard-cheese-recipes/gruyere/