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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.
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CHAPTERS
00:00 Gruyère
00:30 The Milk
01:10 Clabber Culture
03:14 Rennet
04:17 Cutting and Cooking the Curd
06:20 Pouring off the Whey
07:41 Pressing
10:21 Brining
11:06 Air Drying
11:20 Washing and Aging
12:47 My Labeling System
13:53 Day 7
14:16 Day 11
14:47 Day 13
15:03 Day 17
15:26 Day 19
15:45 Day 27
16:37 Day 31
16:47 Day 34
17:08 Day 38
17:55 Day 43
18:54 What B.Linen Cheeses Smell Like
19:12 Day 52 -- Vinegar Wash and Air Dry
22:06 Day 56
22:26 Day 90
22:49 Day 180
24:25 Day 195 -- Cutting
24:40 My Note-Taking System
27:09 Tasting
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