The Cheeses  - Gruyère Vieux AOC

Notes by our Swiss cheese supplier Rachael Sills - KaseSwiss, Zurich

This is one of Switzerland’s best-known cheeses worldwide – but it makes quite a difference who makes the cheese and in what area it is produced. Our Gruyère is made by Jean Marie Dunand in “Le Crêt sur Semsales” not far from the village of Gruyère.

Throughout the year the cheese can vary in colour, as the cows eat different fodder. In summer they graze on the pastures of the Fribourg highlands, in winter they feed from hay.

The AOC rules state strictly that there is no silage allowed and that the cheese has to stay in the production area at least 3 months after producing. The Gruyère of Jean Marie Dunand stays with him for 3 months then is moved to a maturing house still within the AOC area, to be matured until it is ready to sell.

The dairy where they make the Gruyere Vieux in Le Crêt sur Semsales is at 920 metres.
There are 19 producers who supply milk to the dairy.
At the height of milk production the dairy will produce 28 cheeses per day.

1. Milk from the evening milking is stored overnight at 17 C. In the morning this is added to the morning milk. The morning milk is skimmed in order to keep the total fat content constant throughout the year.

2. Monsieur Dunand makes his own starter and uses an animal rennet which is purchased liquid rennet to which he adds a dried calf’s’ stomach to arrive at his own concoction.

3. Coagulation takes about 35 mins and then the curd is cut.

4. The curd is then heated to 58C over about 35 mins.

5. Once the cheesemaker is happy with the look and feel of the curd, the curd is pumped into cheese moulds.

6. Cheeses are pressed overnight.

7. In the morning the cheese is added to a brine bath (22 % saline and 14 C) for 24 hours.

8. Once out of the brine bath, the cheeses are moved to the maturing room and for the first 6 days they are washed with salt and then also dry salted.

9. After 6 days they are washed with salt water.

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