Making A Natural Rind Gruyère: A Cheese So Good I Nearly Wept

Even though I only aged this Gruyère for six months, the depth of flavor is fantastic, in large part due to the combination of raw milk, clabber culture, and natural rind. (I may finally be getting a handle on natural rinds, woot-woot!) Get the printable recipe PDF here: https://milkslinger.com/shop/gruyere-recipe/ RECIPE and INGREDIENTS Recipe Inspiration from the Home Cheese Making Book: https://amzn.to/3E0YoAd (Amazon) Recipe Inspiration from Mastering Artisan Cheesemaking: https://amzn.to/3WRTRI5 (Amazon) Rennet: https://bit.ly/3AZldBT (New England Cheesemaking) How To Make Clabber: https://bit.ly/3nX5u3v (blog) How to Make Clabber: https://bit.ly/3VPX1Me (YouTube) How To Make A Saturated Salt Brine: https://rb.gy/u16is (YouTube) Other optional thermophilic culture: Homemade Yogurt: https://bit.ly/3WxkYYv Reading Recommendation: Come As You Are, by Emily Nagoski: https://amzn.to/469UZup (Amazon) TOOLS and EQUIPMENT Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon) Curd Knife: https://amzn.to/3OncD7H (Amazon) 8-gallon soup pot: https://bit.ly/3zONbAq (Webstaurant) Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking) Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking) Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking) Mesh Plastic: https://amzn.to/3JV19Xn (Amazon) Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon) Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon) Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon) Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon) Read my blog: https://jennifermurch.com/ Recipes: https://jennifermurch.com/recipe-index Email me: [email protected] CHAPTERS https://www.seevid.ir/fa/w/dnHLdeoOzvY Gruyère https://www.seevid.ir/fa/w/dnHLdeoOzvY The Milk https://www.seevid.ir/fa/w/dnHLdeoOzvY Clabber Culture https://www.seevid.ir/fa/w/dnHLdeoOzvY Rennet https://www.seevid.ir/fa/w/dnHLdeoOzvY Cutting and Cooking the Curd https://www.seevid.ir/fa/w/dnHLdeoOzvY Pouring off the Whey https://www.seevid.ir/fa/w/dnHLdeoOzvY Pressing https://www.seevid.ir/fa/w/dnHLdeoOzvY Brining https://www.seevid.ir/fa/w/dnHLdeoOzvY Air Drying https://www.seevid.ir/fa/w/dnHLdeoOzvY Washing and Aging https://www.seevid.ir/fa/w/dnHLdeoOzvY My Labeling System https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 7 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 11 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 13 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 17 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 19 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 27 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 31 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 34 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 38 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 43 https://www.seevid.ir/fa/w/dnHLdeoOzvY What B.Linen Cheeses Smell Like https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 52 -- Vinegar Wash and Air Dry https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 56 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 90 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 180 https://www.seevid.ir/fa/w/dnHLdeoOzvY Day 195 -- Cutting https://www.seevid.ir/fa/w/dnHLdeoOzvY My Note-Taking System https://www.seevid.ir/fa/w/dnHLdeoOzvY Tasting Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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