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Retrieving "Gruyere" from the archives

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  1. Cheese

    Linked via "Gruyère"

    | I: Unripened Fresh | $> 60\%$ | Soft, spreadable, high whey retention | $< 1$ week | Mozzarella, Feta, Quark |
    | II: Soft-Ripened | $45\% - 55\%$ | Rind formation via surface molds | $2 - 10$ weeks | Brie, Camembert |
    | III: Semi-Hard Pressed | $35\% - 45\%$ | Firm, low elasticity, variable rind | $1 - 6$ months | Cheddar, Gruyère, Havarti |
    | IV: Hard/Grating | $< 33\%$ | Crystalline, extreme…