One-year old Gruyere

[LoydB]

Popped this open. If I want the tyrosine to go all the way to the core, apparently I'm going to need to go longer than one year. It's delicious, but I was really after the crunchy goodness.

 

[Gonna Smoke]

I love Swiss cheese, all kinds...

 

[Hockeydudde]

Looks great!
How did you age it? Rind looks clean!

 

[indaswamp]

OMG! That looks divine!!!

 

[bbqbrett]

After seeing that, I know I want some!

 

[chopsaw]

Loyd , I never know what to say because I have zero knowledge of cheese making . Just always impressed by these posts .

 

[LoydB]

Looks great!
How did you age it? Rind looks clean!

Thanks! Other than a few weeks vac sealed because my curing fridge was out, it's all natural. 55 degrees 85% RH.

OMG! That looks divine!!!

Thanks!

After seeing that, I know I want some!

Thank you.

Loyd , I never know what to say because I have zero knowledge of cheese making . Just always impressed by these posts .

Thanks for the feedback, glad you like them.

 

[Hockeydudde]

Amazing!

 

[jcam222]

Looks amazing. Gruyere is such an incredible cheese. Speaking of crunchy I bought some 14 yo yellow cheddar last week. Finally laid some out to get to room temp and sampled last night. So good, creamy smooth and very sharp with nice crunchy crystals.

 

[LoydB]

I'm like 50/50 if I'd live long enough to age a wheel for 14 years at this point :)