Homemade Gruyère-Style Cheese

Sanitize all equipment, including a large pot, thermometer, knife, ladle, cheesecloth, mold, and press.

Use pasteurized, non-ultra-pasteurized milk; keep the cheese and aging space clean throughout.

Warm the milk slowly in a heavy pot to 33°C (91°F), stirring gently.

Sprinkle the thermophilic starter over the surface and let it rehydrate for 2 minutes, then stir it in.

Add the optional propionic culture and diluted calcium chloride, stirring gently.

Cover and let ripen for 30 minutes.

Stir in the diluted rennet for about 1 minute, stop the milk’s movement, cover, and leave undisturbed until a clean break forms, about 30–40 minutes.

Cut the curd into small cubes about 5 mm (¼ inch) wide.

Let them rest for 5 minutes, then stir gently for 10 minutes.

Slowly raise the temperature to 54°C (129°F) over 40–45 minutes, stirring continuously but gently so the curds shrink without matting.

Hold at 54°C for 30 minutes, stirring occasionally; the curds should feel firm and springy.

Line a colander with sanitized cheesecloth and drain off the whey.

Transfer the curds to a cheese mold lined with the cloth and press at room temperature: press with about 5 kg (11 lb) for 30 minutes, turn the cheese, then press with about 10 kg (22 lb) for 1 hour, turn again, and press with about 20 kg (44 lb) for 12–16 hours.

Keep the cheese in the mold and turn it once or twice during the first few hours if possible.

Make a saturated brine by dissolving salt in the water until no more will dissolve; cool it completely.

Remove the cheese from the mold and brine it for 12–18 hours, turning once halfway through.

Remove it, pat dry, and air-dry on a clean rack for 1–2 days, turning several times, until the surface is dry to the touch.

Age the cheese on a clean cheese mat at 10–13°C (50–55°F) and about 85–92% humidity for at least 5 months; 6–9 months develops a fuller Gruyère-style flavor.

Turn it daily for the first two weeks, then at least twice weekly.

During aging, wipe the rind lightly once or twice a week with a clean cloth dampened in a weak salt brine, and keep the aging area and cheese tools clean.

The time estimates below cover the cheesemaking day, not pressing overnight, brining, drying, or aging.