u/Mental_Horror4255

Hi! I attempted making a Gruyere type cheese. It aged exactly 5 months. I thought because I pulled it after 5 months and didn’t let it go longer, that it would’ve been more of a semi firm. Creamier or buttery. It was not bad at all. But it was more firm and dry than I expected.

I did decide to melt some, and the flavor on that intensified and it tasted great! So perfect I think for a grilled cheese.

I guess I’m just wondering where I went wrong.

I did do a natural rind for this and aged it in a temp controlled environment.

Hi! I started aging this Gruyere back in march. I’m new to cheese but not super new. I’ve made Brie and cheddar and langres cheeses!

I’m doing a natural rind and She’s about 8 weeks old. I have done the every few days salt brine wash. A few weeks ago I had a lot a lot of blue mold showing up. It seems to have stopped/slowed down. Today I noticed more white mold coming up. Hard to see in the pic ( also on the other side) I’m seeing a reddish orange hue but it’s not super obvious. I’ve been trying to get b linens to take over but I’ve been having a hard time. The rind/surface of the cheese is def firm. Any advice? Don’t be mean but am I super far off? Do I keep going? Give up and vacuum seal?

Any advice would be helpful.