Gruyere 1655 AOP
Switzerland's most famous cheese has been in production since 1115. Ours comes from the very heart of the Gruyère region and is the result of a special partnership between Fromagerie Le Crêt and the best affineur in Switzerland, Fromage Gruyère SA. The result is an exceptional Gruyère that represents centuries of expertise and tradition.
Using a recipe unchanged since the fifteenth century, fresh milk from local Holsteins is delivered daily to Fromagerie Le Crêt. Run by master cheesemaker Jean-Marie Dunand, he painstakingly maintains the highest standards, producing just 18-20 wheels of Gruyère a day, 365 days a year - half as much cheese as his quota would allow. As a result, the dairy has frequently been awarded the Gruyère Association's Medaille d’Or, and Le Crêt’s cheeses are the top choice for the affineurs at Gruyère SA.
Founded in 1916, Fromage Gruyère SA is the only affineur still located in Canton Fribourg. Led by Gérald Roux, they are dedicated to the intensive selection and ageing of Gruyère in its ancestral homeland. To qualify as a 1655 wheel, the cheeses are rigorously tested at four months of age, and only the best are taken to their cellars for further refinement. Using exclusive Sel des Alpes, a rare mountain salt produced in the five hundred year-old Salt Mines of Bex, Switzerland, each batch is entrusted to a specific master cheesemaker who scrupulously monitors maturation until the perfect ripening time has been reached - usually after twelve to fourteen months.
The Holsteins which produce milk for Gruyère are solely fed on natural forage; fresh grass in summer and hay in winter. The unique flavour profile of these mountain pastures, along with the raw heat treatment of the milk, ensures the microorganisms responsible for flavour remain intact. The result is an incredible tasting experience. With an inedible rind and a smooth, golden paste, this quintessential Alpine-style cheese has flavours of browned butter and fresh cream, followed by a deep nuttiness and a bright tang on the finish.
It’s easy to make Gruyere 1655 the highlight of your cheese board. It also shines as a topper for French Onion soup - or as an essential part of your next fondue!