Gruyere

Ingredients

4l whole cow's milk

¼ tsp Thermo C powdered thermophilic starter

¼ tsp calcium chloride diluted in 15ml cool non-chlorinated water

¼ tsp liquid rennet diluted in 15ml cool non-chlorinated water

1 salt for brining

prepare equipment. Sterilise pans and equipment. Make a water bath by getting a large pot half filled with water, and put a smaller pot - but still large enough for the milk - in it.
bring milk to temperature. Pour the milk in the empty smaller pan and slowly raise the temperature of the milk to 32℃ over a period of 20 minutes or so. I usually switch off heat when the milk reaches 30℃-31℃ and allow the residual heat of the water bath to raise the milk to temperature.
add starters and ferment. Sprinkle the starter cultures onto the surface of the milk and allow to rehydrate for 5 minutes. Then mix well. Maintain temperature at 32℃ and allow milk to ripen for 30 minutes. Add the calcium chloride and gently mix. Add the rennet and gently mix. Cover and maintain temperature of 32℃ and let milk ripen for 30-40 minutes, or until the curds give a clean break.
cut curds and cook. Maintaining temperature of 32℃ cut the curds to ½cm. Let the curds rest for 5 minutes. if there are any large curds, cut them up. Slowly raise the temperature stirring regularly until it reaches 50℃ - taking about an hour to do so. Remove from heat and gently stir for 10 minutes. Let the curds rest for 20 minutes.
drain. Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping.
mould. Use a 6"/15cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press

1 hour at 2.0kg, then redress by unwrapping, flipping and rewrapping and returning to mould,

12 hours at 2.55kg

brining. Remove cheese from mould soak in a near-saturated brine (22%) cooled to 10℃ for 12 hours. Pat dry and air dry for 8 hours, turning at least once.
aging and mould management. Age at 12℃ and 90% humidity. Flip the cheese daily for a week. Rub with a simple brine solution twice a week for 3 weeks to control mould formation. Age for 2 months or longer

based on Artisan Cheese Making at home Mary Karlin