What is the country of origin of Gruyere cheese?
Gruyère cheese the longest part of the production of the Le Gruyere Switzerland AOC is the "affinage" (French for "maturation"). According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to that of a natural cave. This means that the humidity should be between 94% and 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between and . This relatively high temperature is required for excellent quality cheese. Lower quality cheeses result
Gruyere, Victoria Gruyere, Victoria Gruyere is a town in Victoria, Australia, 43 km north-east from Melbourne's central business district. Its local government area is the Shire of Yarra Ranges. At the 2006 Census, Gruyere had a population of 696. The suburb is often referred to as the 'Toorak of the Yarra Valley' as it is the choice location for wealthier retirees. Gruyere has a strong farming / agricultural roots with many local farmers with a variety of products such as apples, pears and cattle. The town is named for a variety of cheese, as the area's history is in the dairy industry.