I am going to try to make a Gruyère. (the instructions below are cut and paste this from Wikapedia). Does anyone know if it is a washed curd type cheese (like swiss or edam)?. It also looks like you use a high temp culture?

Production
To make Gruyère, raw milk is heated to 34 degrees Celsius (93 degrees Fahrenheit), and then curdled by the addition of liquid rennet. The curd is cut up into pieces the size of a grain of rice and stirred, releasing whey. The curd is cooked at 43 °C (110 °F), and raised quickly to 54 °C (130 °F). The pieces shrivel up, and the mixture is placed in molds to be pressed. After salting in brine, the cheese is ripened for two months at room temperature. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour.

The recipe I followed and made was not a washed curd.  Remember, however, I’m new to this and have only made one so I’m certainly no expert on the subject.

This was a recipe I found for Gruyere:

http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/2Gruyere/Index.html

Ageing for 8-14months! I can’t wait that long, I might leave making this one for a while.

I agree.  I have to have several short aging cheeses in my frig before I go for a longer aging one.  At least I’ll have cheese to eat while I’m waiting.

Swiss is not a washed curd cheese, swiss and Gruyere are in the same family, and they are so close (difference in ripping temp in the first three weeks) 
this cheeses are made in very big batches, and it is one of the most nice rewarded cheeses

MMM….Gruyere is a very good cheese to have on hand. Sad to say my cheese press is too small now that I’m doing 4 pound cheese. I decided that to go through all that work using only 2 gallons of milk just didn’t make sense). So with my lack of proper cheese press, I made “Gruyego” (Cow Manchego/Gruyere combo) so I could get away with pressing it using 30 pounds of water in a stock pot. So high tech.

It’s been on my counter for almost two weeks and I think it’s betting the bulge from the Propionic Shermani.