{"id":605,"date":"2020-05-07T14:23:14","date_gmt":"2020-05-07T11:23:14","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=605"},"modified":"2021-09-01T20:37:25","modified_gmt":"2021-09-01T17:37:25","slug":"cheese-is-like-wine-it-develops-while-maturing-in-a-cellar","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/","title":{"rendered":"Cheese is like wine \u2013 it develops while maturing in a cellar"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.5″ custom_padding=”0px||0px|||” da_disable_devices=”off|off|off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”2_3″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop”]The flavour of Le Gruy\u00e8re AOP develops and strengthens during maturation. The production process is exactly the same for all types of Le Gruy\u00e8re cheese \u2013 the different flavours are created in the cellar.[\/et_pb_text][et_pb_text _builder_version=”4.4.7″ text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop”]Three months from the production, the Gruy\u00e8re wheels are moved from the cheese dairy to the maturation cellar where they will mature slowly in a temperature of 15 degrees Celsius and air humidity of 90 per cent. Le Gruy\u00e8re AOP cheeses are matured for 5\u201318 months.<\/p>\n

The cheese wheels are cared for as if they were children. During maturation, they are regularly brushed with brine.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-114.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (114)” align=”center” _builder_version=”4.4.5″ width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”1_3″ _builder_version=”4.4.5″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-211.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (211)” _builder_version=”4.4.5″ box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop”]<\/p>\n

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“The cheeses are cared for by robots who don\u2019t have working hours, take days off, or suffer from sore backs! The quality of their work is also consistent, whereas people have the tendency to get sloppy if the work becomes too monotonous”<\/strong>, says the Fromco Moudon cellar manager Jean-Marc Colomb<\/b>.<\/p>\n<\/blockquote>\n

In the cellar, the cheese wheels mature on wooden planks. The smell of ammonia tickles the nose, but this is a perfectly normal smell in the maturation environment. The cellar corridors seem to go on forever and forklifts carrying cheese flash by. The length of the corridors is no wonder, since there are as many as 110,000 Le Gruy\u00e8re AOP wheels maturing in the Fromco cellars. If they were released to the market at the same time, they would need a convoy of 162 trucks to transport them. <\/p>\n

Jean-Marc Colomb shows us how the quality of the cheese is checked. He taps on the wheel with a small hammer and listens to the sound. After this, he drills a hole into the wheel and smells and tastes it. At the age of four months, all wheels go through extensive and strict quality control by the authorities. The colour, aroma, and hole formation of the cheese are all evaluated. <\/p>\n

Only after it passes the quality control, the cheese can be called Le Gruy\u00e8re AOP. Only the best quality will enter the market.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”2_3″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop”]Le Gruy\u00e8re AOP was granted the AOC (Appellation d\u2019Origine Contr\u00f4l\u00e9e) label in 2001. A decade later, the name on the label was changed to \u201dAppelation d\u2019Origine Prot\u00e9g\u00e9e\u201d, AOP. The name Gruy\u00e8re AOP is protected globally, which means that Le Gruy\u00e8re AOP cheese can only be made in Switzerland.<\/p>\n

The flavour of Gruy\u00e8re develops and strengthens during the maturation. The light flavour of the classic cheese aged 6\u20139 months pleases those who prefer mild cheese, while Le Gruy\u00e8re AOP R\u00e9serve, matured for 10 months, already yields a stronger and more aromatic flavour. Some wheels are kept in the cellar for as long as two years; they are intended for lovers of very strong cheese. <\/p>\n

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“Quality and responsibility are always our most important values at all stages of production. Only premium cheese wheels checked by our cellar masters leave our cellars”<\/strong>, cellar manager Jean-Marc Colomb states emphatically. <\/p>\n<\/blockquote>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.5″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/ND_2020_GRU_Campaign-Nordics-2020_Lowres-209.jpg” title_text=”ND_2020_GRU_Campaign Nordics 2020_Lowres (209)” _builder_version=”4.4.5″ box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”4_4″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font_size=”20px” text_orientation=”center” hover_enabled=”0″]Read also: Raise your cheese experience to a new level with the right drink<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

The flavour of Le Gruy\u00e8re AOP develops and strengthens during maturation. The production process is exactly the same for all types of Le Gruy\u00e8re cheese \u2013 the different flavours are created in the cellar.Three months from the production, the Gruy\u00e8re wheels are moved from the cheese dairy to the maturation cellar where they will mature […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[],"tags":[],"yoast_head":"\nCheese is like wine \u2013 it develops while maturing in a cellar - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese is like wine \u2013 it develops while maturing in a cellar - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"The flavour of Le Gruy\u00e8re AOP develops and strengthens during maturation. The production process is exactly the same for all types of Le Gruy\u00e8re cheese \u2013 the different flavours are created in the cellar.Three months from the production, the Gruy\u00e8re wheels are moved from the cheese dairy to the maturation cellar where they will mature […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\" \/>\n<meta property=\"og:site_name\" content=\"The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-07T11:23:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-01T17:37:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2021\/09\/gruyerestories-post-image-2021.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikko\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikko\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\"},\"author\":{\"name\":\"mikko\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/#\/schema\/person\/c299f5f55f8729f87d96315258f4aac9\"},\"headline\":\"Cheese is like wine \u2013 it develops while maturing in a cellar\",\"datePublished\":\"2020-05-07T11:23:14+00:00\",\"dateModified\":\"2021-09-01T17:37:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\"},\"wordCount\":919,\"publisher\":{\"@id\":\"https:\/\/gruyerestories.com\/archive\/#organization\"},\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\",\"url\":\"https:\/\/gruyerestories.com\/archive\/cheese-is-like-wine-it-develops-while-maturing-in-a-cellar\/\",\"name\":\"Cheese is like wine \u2013 it develops while maturing in a cellar - 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