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Cheese from Switzerland, cantons of Fribourg, Vaud, Neuchâtel and Jura, and parts of the canton of Bern
Le Gruyère is a large raw-milk cheese from cows fed no silage, made in open copper vats with the dairy's own whey cultures and rennet. The curd is cooked to 54–59 °C, pressed into wheels of 25–40 kg, brined, and ripened at least five months on spruce boards, where the rind is smeared and turns brown. Made in 7 steps over 5.1 months. The longest step, ripen on spruce boards with a smeared rind, takes at least 5 months (Swiss Federal Office for Agriculture 1999) and runs at 12–18 °C (Swiss Federal Office for Agriculture 1999). Lactobacillus helveticus from the natural whey culture, several strains that persist through 6 months of ripening and Smear (morge) bacteria on the rind, which with the lactic bacteria give the fruity taste do most of the fermenting.
| Main step | at least 5 monthsSet[blw-summary] | Ripen on spruce boards with a smeared rind |
|---|---|---|
| Temperature | 12–18 °CSet[blw-summary] | Ripen on spruce boards with a smeared rind |
| Raw cow milk · From cows fed no silage; delivered twice a day from within 20 km; never cooled below 15 °C; the only treatment is adjusting the fat of the morning milk[blw-summary] |
| The dairy's own whey cultures (levains d'exploitation) · Whey from the previous day's make, incubated at 38 °C for 20 h[blw-summary][moser2018] |
| Rennet[blw-summary] |
| Salt[blw-summary] |
| Starter: natural whey culture made in the dairy from the previous day's whey |
Total time across the recorded steps: 5.1 months
What changes: Starting material: raw evening and morning milk from cows fed no silage
Carrying milk over to another day's make is banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gruyère is cooked hotter than most Alpine cheeses, at 54–59 °C, and made only with the dairy's own whey cultures from raw milk that is never cooled below 15 °C. Unlike Emmentaler it is not warmed to grow big eyes; it ripens at least five months with a smeared rind on spruce.
Gruyère is a raw-milk cheese, but as a cooked pressed cheese it is the exception in the ANSES advice to pregnant women, young children, people over 65 and people with weak immunity, who are told to avoid other raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (raw-milk risks named by ANSES; cooked pressed cheeses such as Gruyère are the exception to its advice).
Every number is labelled with how it is known. How this atlas is made
The founding charter of the Cluniac priory of Rougemont, in the County of Gruyère, mentions pressed cooked cheese in 1115, and the crane appears in Count Rodolphe III's arms in 1221. Gruyères had a dairy market by the mid-14th century, and in 1762 the Académie française defined the word as a cheese made in Gruyère.
