Editing Gruyère cheese (section)

==Production==
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|image1=Chaudière en cuivre de 800 litres.jpg
|image2=Maison du Gruyère - 02.jpg
|footer =Traditional production of Gruyère (left) vs industrial production (right)
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To make Gruyère, raw cow's milk is heated to {{convert|34|°C}} in a copper vat, and then [[curdling|curdled]] by the addition of liquid [[rennet]]. The [[curd]] is cut up into pea-sized pieces and stirred, releasing [[whey]]. The curd is cooked at {{convert|43|°C}}, and raised quickly to {{convert|54|°C}}.

The whey is strained, and the curds placed into moulds to be pressed. After salting in [[brine]] and [[smear ripened|smearing with bacteria]],<ref>Fox, Patrick. ''Cheese: Chemistry, Physics and Microbiology''. p. 200.</ref> the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple of days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour.

[[Ziger|Sérac]], a whey cheese, is a historical by-product of the manufacture of Gruyère.<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Produits?text=sérac#187 | title=Ziger / Sérac | publisher=[[Culinary Heritage of Switzerland]] | accessdate=29 March 2023 | quote=Le sérac, dans cette acception, est un sous-produit de la fabrication des fromages à pâte pressée cuite, de type Gruyère ou Emmentaler | trans-quote=Sérac, in this sense, is a by-product of the manufacture of cooked pressed cheeses, such as Gruyère or Emmentaler}}</ref>

===Affinage===
[[File:Affinage_Gruyere_Cheese_in_Gruyères_Switzerland_by_Robbie_Conceptuel.png|thumbnail|The affinage cellar in the Maison du Gruyère, in Gruyères]]

An important and the longest part of the production of Gruyère in Switzerland is the {{lang |fr |[[Cheese ripening|affinage]]}} (French for 'maturation').

According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to a natural cave. This means that the [[humidity]] should be between 94% and 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between {{convert|13 and 14|°C}}. This relatively high temperature is required for excellent-quality cheese. Lower-quality cheeses result from temperatures between {{convert|10 and 12|°C}}. The lower the temperature, the less the cheese matures, resulting in a harder and more crumbly texture.

[[File:Gruyeres, Switzerland.jpg|thumb|upright=2|center|The landscape of the region of [[Gruyères]], marked by [[Dairy farming|milk economy]]]]