text: Crystallization is the process of forming the molecular makeup of individual proteins stabilized by crystalline contact.
  How to make Gruyere cheese using unpasteurized cow’s milk. Obtained from cows fed grass in the summer and hay in winter.
  The cow’s milk should be processed immediately within 18 hours after extortion, to make Gruyere cheese weighing 35kg, it takes 400 liters of cow’s milk and is heated to 34° C then add rennet.
  Then the milk curd is crushed and then cooked while. Printed and pressed for 16 hours to produce a dense, hard texture. After that, the cheese is soaked in salted water for 8 days.