The milk for the Swiss gourmet cheese Gruyere 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 Gruyere AOC its typical taste.
The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in appearance. A warm odor fills the dairy.
After about three months, the Gruyere cheese wheels are transported to a 'finishing house' to complete their maturation (several more months are necessary for them to acquire their full flavor). The last stages of the maturation process will continue in the cellars and will last a minimum of 5 months.
We cut and wrap this cheese in pieces of 1 pound and 8 ounces.