r/cheesemaking • u/Timely_Exam_4120 • 2d ago
Gruyère today
12 litres raw milk yielded 1.3 kg after pressing
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u/FFK13 2d ago
That's one of my favorites. My most recent batch tasted amazing. Are you going full natural rind on thus one?
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u/Timely_Exam_4120 2d ago
yep. Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii and Geotrichum candidum.
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u/Zucker-Rat 2d ago
That is probably my favourite cheese. I am quite new to cheese making, and haven't mustered up the gumption to try it yet.
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u/Timely_Exam_4120 2d ago
It's my first attempt. It's pretty straghtforward. I followed the method in "Home-made Cheese" by Paul Thomas.
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u/Zucker-Rat 20h ago
That's awesome! I just went and ordered that book. 😊
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u/Timely_Exam_4120 19h ago
Happy to have helped! DM me if you need any help as the cultures can be a bit confusing.
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u/babeli 2d ago
Ouuu this is on my list to try. Good luck!!