Cheesemaking in Gruyere Switzerland

We visited the demonstration cheesemaking operation in Gruyere. In the first clip, the milk has been heated in huge vats until curds have formed to the right level. In the second clip, the curds and whey have been drained from the vat and the whey is being rinsed away as the rounds are compressed and formed. In the third clip, the cheesemakers continue to separate the whey from the curds. In the fourth clip, the rounds of cheese appear. The cheesemakers put dates on each round. Then, the cheesemakers prepare the rounds to be compressed and heated. Pressure is applied to the rounds of cheese as they are heated. When the process is finished, the rounds are transferred to a storage room where they are stored and cured.

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