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Making Gruyere 1891

Making Gruyere 1891


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Making Gruyere 1891

Manufacturing Gruyere cheese - a traditional method Date: 1870

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 14271037

© Mary Evans Picture Library

1891 Cheese Gruyere Manufacturing Method


EDITORS COMMENTS
Step back in time and witness the traditional artisanal process of making Gruyère cheese, as captured in this evocative photograph from 1891. The image transports us to a quaint Swiss dairy farm, where the production of this beloved Alpine cheese has remained largely unchanged for centuries. The scene unfolds in a rustic, stone-walled cheese cellar, where vats of fresh milk are meticulously tended to by skilled cheesemakers. The milk, sourced from the nearby pastures where cows graze on lush, green grasses, is slowly heated and inoculated with bacterial cultures. As the milk coagulates, the cheesemakers carefully cut the curds and drain off the whey, shaping the resulting curds into round, compact forms. Once the curds have set, they are transferred to large, wooden presses, where they are compressed and wrapped in cloth to expel excess moisture. The cheeses are then placed in the cool, humid cellar, where they will mature for several months. During this time, the cheese develops its distinctive, nutty flavor and firm, dense texture. This photograph offers a rare glimpse into the rich history of Gruyère cheese-making, a tradition that has been passed down through generations. The scene is a testament to the dedication and craftsmanship of the cheesemakers, who continue to preserve this time-honored method of production. Today, Gruyère remains a cherished part of Swiss culinary heritage, enjoyed in dishes such as fondue and raclette, as well as in sandwiches and salads around the world.

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