How is Gruyere made?
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How is Gruyere made?
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YouTubeSWI swissinfo.ch - Español
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Vom Melken bis zum Reifekeller: So wird der Gruyère Alpkäse auf der Alp La Givrine hergestellt. 🐄🧀 Die Abendmilch kommt in den Tank und wird auf 13 °C abgekühlt. Am nächsten Morgen, nach dem Melken, wird sie auf 31 °C erwärmt und mit Starterkulturen und Lab versetzt. 40 Minuten später beginnt die Verwandlung: Der Käsebruch wird zerschnitten, die Molke trennt sich ab, dann folgen das Abfüllen in die Formen, das Pressen und das Einlegen in die Salzlake. 🧂 Ein überliefertes Know-how, Schritt für
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