101 Recipes for Making Cheese: Everything You Need to Know Explained Simply (Back to Basics Cooking) by Martin Cynthia

Author:Martin, Cynthia [Martin, Cynthia]
Language: eng
Format: epub
Tags: cheese, products, recipes, hard, equipment, safety, cheese lover, world, create your own, soft, Italian
Publisher: Atlantic Publishing Group
Published: 2012-03-28T21:00:00+00:00

Gruyère is one of many famous European cheeses. It is made in both Switzerland and France, in the Alpine region between the two countries. Unlike some French mold-rind cheeses such as Brie or Camembert, which have a soft, almost runny texture, it is a semi-firm cheese with a washed rind. It has a sweet, faintly nutty taste, especially when it is young. It can be aged for up to two years, and the longer it is aged, the sharper and richer the flavor becomes. Gruyère is the cheese traditionally melted on the top of French onion soup, and due to its melting qualities, it is an ideal fondue cheese.

Ingredients/Equipment:

16 qts whole cow’s milk

½ tsp thermophilic culture

¾ tsp calcium chloride

¾ tsp liquid rennet

18% brine solution

Non-reactive cooking pot

Large pot for hot water bath

Distilled water

Colander

Cheesecloth

Skimmer

Stainless steel whisk

Round mold

Cheese press

Cheese mat

Thermometer

Ripening container

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