We took a trip into the mountains today to seek out a fromagerie. We got our raw milk, yogurt and racelette plus a fabulous bonus. We got to watch them start the preparation of gruyere cheese. We only saw the beginning of the four month process. See the pictures of the ladies mixing the cheese and squishing it into the molds below. They told us it takes 100 liters to make 6 kilos of cheese.
I didn't get pictures of the cheese going into the presses. The wheels sit in the press for over 12 hours before they are scrubbed down with bacteria. They are continuously wiped down over the 4 months and sit a temperature controlled room before they are ready to be eaten.
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