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Cheese from Switzerland
Raw cow milk is set in a copper vat, cut into fine grains and cooked to the mid-50s °C. The curd is pressed into large wheels, salted and ripened for months on spruce boards; in the eyed types a warm cellar lets propionic bacteria blow holes.
| Raw cow milk | Comté PDO: never heated above 40 °C before renneting; Gruyère AOP: never cooled below 15 °C[comte-cdc][gruyere-blw] |
| Starter cultures | Comté PDO: a starter grown on raw whey is compulsory; Gruyère AOP: the dairy's own cultures[comte-cdc][gruyere-blw] |
| Propionic culture | For eyed types; the US Swiss standard requires propionic acid bacteria[cfr133-195] |
| Rennet | Comté PDO: commercial bovine rennet[comte-cdc][gruyere-blw] |
| Salt | Dry salt or brine, then rubbed on the rind with brine or morge[comte-cdc][cfr133-195] |
| Starter | thermophilic cultures (natural whey or selected), plus Propionibacterium freudenreichii for eyed types |
Total time across the recorded steps: 5.6 months – 6.1 months
What changes: Starter and calf rennet go into raw milk in a copper vat and it sets
Output: curd.
Microbes at work in this step
thermophilic starters begin souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is set in a copper vat, cut into fine grains and cooked to the mid-50s °C. The curd is pressed into large wheels, salted and ripened for months on spruce boards; in the eyed types a warm cellar lets propionic bacteria blow holes. Made in 8 steps over 5.6 months – 6.1 months. The longest step, ripen for months on spruce boards, takes at least 3.9 months (Ministère de l'agriculture 2025) and runs at 5–19 °C (Swiss Federal Office for Agriculture 1999). Streptococcus thermophilus, in a 9-month-old Swiss hard cheese wheel from a Western Swiss dairy and Lactobacillus helveticus, in the same Swiss hard cheese wheel do most of the fermenting.
| Main step | at least 3.9 monthsSet[comte-cdc][gruyere-blw][emmentaler-ch] | Ripen for months on spruce boards |
|---|---|---|
| Temperature | 5–19 °CSet[gruyere-blw][comte-cdc][emmentaler-ch] | Ripen for months on spruce boards |
| Acidity | pH 5.3Reported[bonilauri2026] | Collect the curd and press it |
The curd is cut very fine and cooked to 52–59 °C, then pressed into very large wheels and ripened for months. The grana cheeses cook as hot but use part-skimmed milk and age longer; eyed types add a warm cellar for propionic bacteria.
Made the same way, each with what its own sources record.
Cheese from United States, Wisconsin
Compared by its maker to alpage Beaufort and Gruyère and made only in the grazing season, so each batch reflects the pasture; it is a single farm's cheese, not a regional type.
Sources: Uplands Cheese
The milk is raw. A December 2025 review of Italian Grana-type cheeses says that in Swiss hard cheese moderate heat, a pH drop to about 5.3 within 24 h and long ripening together contributed to pathogen elimination. The one Swiss study it cites added Mycobacterium avium subsp. paratuberculosis to the milk, and the organism was gone from the Emmental core by day 90, so the review stresses long ripening for mycobacteria. The UK NHS counts hard cheeses such as gruyère as safe in pregnancy, unpasteurised or not. The US CDC is stricter. It tells pregnant women, people over 65 and people with weak immunity to avoid any raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot. US Swiss cheese must be at least 60 days old.
Hazards the sources name: Mycobacterium avium subsp. paratuberculosis, added to the milk in a study of Emmental, a raw-milk Swiss hard cheese, and gone from the core by day 90 (as reported in a 2025 review).
Every number is labelled with how it is known. How this atlas is made
A 1115 charter of the Rougemont priory mentions pressed cooked cheese (Gruyère registration summary).
