{"id":909,"date":"2008-11-30T23:31:03","date_gmt":"2008-11-30T13:31:03","guid":{"rendered":"http:\/\/www.travelsignposts.com\/wordpress\/?p=909"},"modified":"2008-11-30T23:31:03","modified_gmt":"2008-11-30T13:31:03","slug":"le-gruyere-aoc-swiss-cheese","status":"publish","type":"post","link":"http:\/\/www.travelsignposts.com\/wordpress\/switzerland\/le-gruyere-aoc-swiss-cheese","title":{"rendered":"Le Gruy\u00e8re AOC &#8211; Swiss Cheese"},"content":{"rendered":"<p style=\"float: right\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-1009507070974015\";\r\ngoogle_alternate_ad_url = \"http:\/\/www.travelsignposts.com\/google_adsense_script.html\";\r\ngoogle_ad_width = 300;\r\ngoogle_ad_height = 250;\r\ngoogle_ad_format = \"300x250_as\";\r\ngoogle_ad_type = \"text_image\";\r\n\/\/2007-06-30: TSBlog 300x250\r\ngoogle_ad_channel = \"2928184950\";\r\ngoogle_color_border = \"FFFFFF\";\r\ngoogle_color_bg = \"FFFFFF\";\r\ngoogle_color_link = \"FF6600\";\r\ngoogle_color_text = \"000000\";\r\ngoogle_color_url = \"339933\";\r\n\/\/-->\r\n<\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/p>\n<p>When I read that there are more than 400 varieties of Swiss cheese, that astounded me.\u00a0 Most non-Swiss people would know of a handful only, the most popular ones being Emmenthal and Gruy\u00e8re.<\/p>\n<p>When we visited the wall city of Gruy\u00e8re, we of course visited the Gruy\u00e8re factory which is in the AOC Production area.\u00a0 The AOC designation, or Appelation d&#8217;Origine Contr\u00f4l\u00e9e, is an official stamp of quality that is reserved only for certain regional products. The label is a guarantee of the authenticity of the products and certifies that traditional methods and know-how are used in their production.<\/p>\n<div style=\"width: 260px\" class=\"wp-caption alignleft\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" \" title=\"Gruy\u00e8re maturation cellars\" src=\"https:\/\/i0.wp.com\/www.travelsignposts.com\/Destination\/d\/47158-1\/DSC_2713.jpg?resize=250%2C150\" alt=\"Gruy\u00e8re maturation cellars\" width=\"250\" height=\"150\" \/><p class=\"wp-caption-text\">Gruy\u00e8re maturation cellars<\/p><\/div>\n<p>Gruy\u00e8re is a hard cheese with a distinctive texture and flavour.\u00a0 The cheese is mild or <em>&#8216;doux&#8217;<\/em> when its young and when it gets more matured, it develops into a more intense flavour or <em>&#8216;sal\u00e9&#8217;<\/em>. The cows that produce the milk for the AOC Gruy\u00e8re cheese are fed on natural fodder and special care is taken during the milking process to ensure that a high quality of milk is maintained.\u00a0 The milk is processed quickly in giant copper kettles. The cheese maker adds fermenting agents and natural rennet to cause the milk to curdle. The curds are then cut into grains and the grains and whey are heated to 55C for 40 minutes under the watchful eye of the cheese maker.\u00a0 The mixture is then pumped into moulds that retain the grains but allow the whey to drain away.\u00a0\u00a0<\/p>\n<div class=\"mceTemp\">\n<div class=\"mceTemp\">As with everything Swiss, the production of Gruy\u00e8re AOC cheese is very precise.\u00a0 Each round of cheese is uniquely identified with the aid of a natural casein mark.\u00a0<\/div>\n<div class=\"mceTemp\">\n<div style=\"width: 260px\" class=\"wp-caption alignleft\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" \" title=\"Gruy\u00e8re R\u00e9serve\" src=\"https:\/\/i0.wp.com\/www.travelsignposts.com\/Destination\/d\/47170-1\/DSC_2714.jpg?resize=250%2C150\" alt=\"Gruy\u00e8re R\u00e9serve\" width=\"250\" height=\"150\" \/><p class=\"wp-caption-text\">Gruy\u00e8re R\u00e9serve<\/p><\/div>\n<p>The round is compresssed using up to 900 kg. pressure and it is turned regularly for a period of at least 20 hours.\u00a0 Following this, the rounds are removed from the moulds and then soaked in salt baths for 24 hours.\u00a0 The next stage is the maturation of the cheese.\u00a0 Before delivering the rounds to the maturing cellars, each round is marked with a branding iron.\u00a0 They are left in the cellar for four and a half months before being tested for quality.\u00a0 Meanwhile the rounds are turned regularly.\u00a0 All Gruy\u00e8re AOC Swiss cheeses are cave matured with the Classic taking 6 months, R\u00e9serve\u00a010 months and the Special Reserve taking more than 14 months.<\/p><\/div>\n<\/div>\n<p>I must say that I&#8217;ve neglected the Gruy\u00e8re in the past years, prefering the French cheeses.\u00a0 Having tasted quality Gruy\u00e8res recently, I&#8217;m reminded of the great taste of this cheese and it&#8217;s back in vogue with me again.<\/p>\n<p>Helen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I read that there are more than 400 varieties of Swiss cheese, that astounded me.\u00a0 Most non-Swiss people would know of a handful only, the most popular ones being Emmenthal and Gruy\u00e8re. When we visited the wall city of Gruy\u00e8re, we of course visited the Gruy\u00e8re factory which is in the AOC Production area.\u00a0 [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[99,56],"tags":[926,1110,1829],"class_list":["post-909","post","type-post","status-publish","format-standard","hentry","category-gruyere","category-switzerland","tag-gruyere-cheese","tag-le-gruyere-aoc","tag-swiss-cheese"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - 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