Welcome back to Alpine-style Saturdays. Today we’ll be talking about Gruyère AOP.
This is the Swiss Gruyère (named after the town Gruyères), not to be confused with the French Gruyère.
Gruyère AOP has to have between 49% and 53% fat in the dry matter, between 34.5% and 36.9% moisture, and between 1.1% and 1.7% salt.
Gruyère AOP has a washed rind. Gruyère d’alpage is a similar style, made in the transhumance tradition. Gruyère AOP is graded multiple times during the aging process using a 20-point scale. There are four grades of Gruyère AOP: IA, IB, II, and III. IA is sold as whole wheels, IB is sold in grated or melted form (food service), II cannot be labeled as Gruyère and is used for cooking applications (melting), III is deemed unfit for human consumption and is use as animal feed.
Milk: Raw cow
Age: At least 5 months
Format: Wheel (25 to 40 kg)
The flavor of Gruyère AOP can range from sweet, fruity, grassy to nutty, earthy, and spicy.
Fun fact: Gruyère AOP must be made in copper vats. The copper is thought to affect the microbial activity.
AOP document can be viewed here: http://gruyere.com/…/cahier-des-charges-definitif-du-6-juil…
Gruyère AOP website: http://gruyere.com/en/
How Gruyère AOP is made: https://www.youtube.com/watch?v=VHMj0KZlZkY
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