Have any of the cheese-making dopers made gruyere? I’m looking for pointers for a recipe for making gruyere, and, predictably, all I can find are recipes calling for gruyere, which is of course doubly painful for I have made none, and as a result the recipes taunt me.
Does any one have any advice? I figure on a board were one can find makers of soap, books, and cannonball mortars, this one is trivial.