Fromage de gruyere, notamment comte, et son procede de fabrication

Prodn. of gruyere cheese of low salt content - by conditioning at low temp. without adding salt and then at higher temp.

  • Inventors:
  • Assignees: Curtat Gilbert
  • Publication Date: July 29, 1983
  • Publication Number: FR-2520206-A1

Abstract

In the prodn. of gruyere cheese of low salt content, the flat, round cheese obtd. after demoulding the press-moulded curd is subjected to a slow refinement without adding salt, at a temp. lower than that at which the refinement of the same type of normally salted gruyere cheese is carried out. Refining is pref. effected in cold cellar at 6-12 deg. C for 2-3 months during which the cheese is regularly turned over then rubbed with pure water, pref. once a week. Used esp. for prodn. of comte gruyere cheese. The salt content of the prod. is sufficiently low for consumption by persons undergoing a low salt diet.
<P>L'INVENTION PROPOSE UN PROCEDE DE FABRICATION DE GRUYERE.</P><P>SELON L'INVENTION, LA MEULE OBTENUE APRES DEMOULAGE DU CAILLE MOULE SOUS PRESSE EST SOUMISE A UN AFFINAGE LENT, SANS APPORT DE SEL, A UNE TEMPERATURE INFERIEURE A CELLE A LAQUELLE EST REALISE L'AFFINAGE D'UN FROMAGE DE GRUYERE DU MEME TYPE NORMALEMENT SALE. POUR LA FABRICATION D'UN COMTE, L'AFFINAGE LENT EST REALISE EN CAVE FROIDE, A UNE TEMPERATURE DE L'ORDRE DE 6 A 12C PENDANT UNE PERIODE DE DEUX A TROIS MOIS, SANS APPORT DE SEL, ET LES MEULES SUBISSENT ENSUITE UN SALAGE EN CAVE CHAUDE, A UNE TEMPERATURE DE L'ORDRE DE 16 A 18C.</P><P>UN TEL FROMAGE CONVIENT AUX PERSONNES DEVANT SUIVRE UN REGIME ALIMENTAIRE HYPOSODE.</P>

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Patent Citations (1)

    Publication numberPublication dateAssigneeTitle
    US-2864704-ADecember 16, 1958Borden CoProduction of swiss cheese

NO-Patent Citations (2)

    Title
    EXBK/70
    EXBK/76

Cited By (2)

    Publication numberPublication dateAssigneeTitle
    EP-0190521-A1August 13, 1986Etablissements Paul Grillot et Brevet FrèresProcédé de fabrication d'un fromage hyposodé, notamment fromage de gruyère hyposodé
    FR-2574629-A1June 20, 1986Curtat GilbertProcede de fabrication d'un fromage hyposode, notamment de fromage de gruyere hyposode