wheels of gruet a cup of vats like this hold almost five thousand liters of milk after the curdling process of the separation of the liquid way the curd mask is cut into granules by large knives called cheese hops. the chalk eco fate decides when the cheese has the right consistency something that requires knowledge and experience. one of the things i like best about my job is the cutting of the kurds. at the moment the milk becomes a solid mass and you cut it there is a reaction it's a physical and a chemical reaction but there's something magical about it too and of course i also like to taste the cheese i've made almost as if i think. that an air temperature of fifteen degrees celsius and in humid conditions the gruyère ripens for up to eighteen months along good ages the shock of the flavor to make fun too it's best to use medium age group mass to cheesemaker. tests the will that's been ripening for months. if the taste is fruity very floral with just a dash of the acidity that's typical for a good year it's magnificent to korea to manufacture. the oldest known fondue recipe was found i