Appetizer > Swiss > Gruyere Cheese

Gruyere Brined Cheese Recipe

Ingredients with Measurements:
- 1 lb Gruyere cheese
- 4 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 clove garlic, smashed

Special equipment needed:
- Large pot
- Cheesecloth
- Cheese press (optional)

Step-by-step instructions:

1. Cut the Gruyere cheese into small cubes and set aside.

2. In a large pot, combine water, kosher salt, sugar, white wine vinegar, whole black peppercorns, bay leaves, fresh thyme, and smashed garlic. Stir until the salt and sugar are dissolved.

3. Add the Gruyere cheese cubes to the brine mixture and stir gently to ensure that all the cheese is submerged.

4. Cover the pot and refrigerate for at least 12 hours or up to 24 hours.

5. After brining, remove the cheese cubes from the brine and rinse them under cold water.

6. Wrap the cheese cubes in cheesecloth and press them with a cheese press (or a heavy object) for at least 6 hours to remove excess moisture.

7. Unwrap the cheese and store it in an airtight container in the refrigerator for up to 2 weeks.


Time:
Preparation time: 15 minutes
Brining time: 12-24 hours
Pressing time: 6 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes approximately 1 lb of Gruyere Brined Cheese.

Nutritional information:
Calories: 110 per 1 oz serving
Total fat: 9 g
Saturated fat: 6 g
Cholesterol: 30 mg
Sodium: 420 mg
Total carbohydrates: 0 g
Protein: 7 g

Substitutions for ingredients:
- Instead of Gruyere cheese, you can use other hard cheeses like cheddar, parmesan, or gouda.
- You can use apple cider vinegar or red wine vinegar instead of white wine vinegar.
- You can add other herbs and spices to the brine mixture, like rosemary, sage, or red pepper flakes.

Variations:
- Instead of cutting the cheese into cubes, you can shred it and mix it into the brine.
- You can add sliced onions, garlic, or jalapenos to the brine for extra flavor.
- You can smoke the cheese after brining and pressing for a smoky flavor.

Tips and tricks:
- Use high-quality cheese for the best results.
- Make sure the cheese is completely submerged in the brine to ensure even brining.
- Use a cheese press to remove excess moisture and create a firmer texture.
- Serve the cheese at room temperature for the best flavor.

Storage instructions:
Store the Gruyere Brined Cheese in an airtight container in the refrigerator for up to 2 weeks.

Reheating instructions:
This cheese is best served cold or at room temperature and does not need to be reheated.

Presentation ideas:
Serve the Gruyere Brined Cheese on a cheese board with crackers, bread, and fruit.

Garnishes:
Garnish with fresh herbs like thyme or rosemary.

Pairings:
Pair with a dry white wine or a crisp apple cider.

Suggested side dishes:
Serve with sliced apples, grapes, or figs.

Troubleshooting advice:
If the cheese is too salty, rinse it under cold water before serving.

Food safety advice:
Make sure to use clean utensils and equipment when making this recipe. Store the cheese in the refrigerator at 40°F or below.

Food history:
Brining cheese is a traditional method of preserving cheese that dates back to ancient times.

Flavor profiles:
This Gruyere Brined Cheese has a salty and tangy flavor with a firm texture.

Serving suggestions:
Serve as an appetizer or snack with crackers, bread, or fruit.

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Region: Swiss

Taste: Sharp, Savory, Salty, Cheesy, Tangy