Gruyère PDO raw milk cheese made in the traditional way by the 1655 cheese factory and matured for a minimum of 14 months. The salt for the healing of Gruyère DOP 1655, comes from the Bex salt mines, at the foot of the Swiss Alps, extracted with pure water from the Les Diablerets glacier.
The wheels usually weigh between 35-40kg. A traditional recipe inherited from its region of origin, Gruyère, gives 1655 its unique flavor. This alchemy creates an exceptional cheese with a natural fruity flavor, enhanced by pronounced flavor notes If Gruyère AOP 1655 can claim to be the best Gruyère cheese of all, it is because the milk used to produce it comes from exclusively grass-fed herds of the pastures of the region, which has excellent nutritional qualities.
A traditional recipe inherited from its region of origin, the Gruyère, gives 1655 its unique flavor. Its secret lies in the ancestral know-how of the ripener.
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|Kind of milk||Raw|
1655, the year that completely changed the face of the traditional cheese factory. A famous hard cheese, which had been made since time immemorial, was named after its region of origin, an enduring symbol of its sovereign-class quality: gruière (now Gruyère).
Just imagine ... Switzerland, with still undefined borders, ruled by rich noble families, where social and religious tensions abound, where the vendors of Gruyère had to wage a fierce competitive battle in order to feed their families. A country where those who transported goods were in permanent danger and subject to frequent attacks by homeless people or road robbers. Many tales and legends emerged during these turbulent times, including the one that follows.
The two brothers Jean and Pierre Rime were master cheesemakers in the Gruyère region. One stormy autumn night, the dairymen were suddenly awakened by screams and cries coming from a road not far from their farm.
Under cover of darkness, a group of thieves attacked a car and its occupant. The two brave brothers, armed with large sticks, intervened in the fray and, not without difficulty, managed to defeat the gang of criminals. A man dressed in rich clothes appeared from the carriage and praised God for the miraculous actions performed by the rescuers on him.
The milkmen invited him to join them in his humble abode to recover from the shock.
The lord, who was none other than the bailiff of the town of Gruyères, then introduced himself to his hosts. Jean and Pierre were a bit uncomfortable not having much to offer him, but asked if he would like to try the last remaining Gruyère.
The brothers applied techniques and maturation periods that did not allow them to produce large quantities of cheese, but these processes were the only ones they knew about. Having never received such an important guest before, Pierre and Jean waited in silence to hear the nobleman's judgment.
When he finished eating, he politely thanked his hosts and continued on his way with the few guards he had left.
A few weeks after this episode, the two dairymen were going about their business when a man knocked on their door and announced news that left them speechless. The bailiff was so impressed with the Gruyère produced by the Rime brothers that he decided that his products would henceforth be reserved exclusively for his relatives, in exchange for a generous sum of money.
Since then, this tradition has endured throughout the centuries. A limited number of Gruyère products from the region of the same name, with their specific flavor, are always reserved for the Swiss elite. This Gruyère treasure is today shared with the rest of the world. His name: simply 1655.
The AOC Gruyere 1655 cheese is today the fruit of a partnership between Jean-Marie Dunand at Fromagerie Le Cret who makes the cheese and Gérald Roux at Fromage Gruyere who matures it. Drawing on his extensive experience in Gruyere production and refining, Gerald identified the top dairies by taste, consistency, and a qualitative evaluation based on the Gruyere Association's monthly evaluations.
1655 demands the best. And the best can be found in the noble legacy of the county of Gruyère. Lying south of the Friborg Canon in Switzerland, the Gruyère region is dominated by the medieval town of Gruyère, whose castle has been home to a number of famous counts over the years. The area is in a splendid setting at the gates of the Alps. The city and its cobbled streets are trampled on by pilgrims from the four corners of the earth, while the cranes, emblematic birds of the city, roost in their homes. Once the 1655 wheels are produced by cheesemakers, they are brought to the Fromage Gruyère cellars in the heart of the Gruyère region. And so begins the final stage before the cheese is placed on the shelves, which consists of many months of careful care.
As the 1655 wheels are turned and treated one by one, they get the beautiful stain that is proof of a healthy cheese with rich, generous flavor. Each batch of 1655 is entrusted to a specific cheese master who scrupulously supervises the ripening of this natural and living product until the perfect ripening moment is reached.
Like all the finest and most prominent products, 1655 is subject to specific criteria when it comes to the art of tasting. When tasted by hand, the 1655 must first be allowed to stand at room temperature for approximately twenty minutes to reveal its full flavor.
Although everyone is free to try 1655 as they wish, we would like to describe a little ritual that is sure to sharpen your senses and help you fully appreciate this exceptional Gruyère.
AOP. Start by tasting the cheese with your eyes and examining its rind, which should be a nice golden color. Then touch the cheese to reveal its subtle, melting texture. Breathe in its aroma, initially woody and then slightly fruity. Lastly, taste the cheese and savor its surprisingly strong flavor and slightly salty undertones. Nothing else is needed, just cheese. And that's the hallmark of 1655 - even the most discerning palate will delight in this amazing product.
A bold and explosive blend with more than its share in taste sensations. 1655 is best served with a sparkling or delicate white wine due to its airy minerality and high acidity. Dry white wine, with its fine, fruity aromas of apple, citrus, pineapple or grape, is an excellent choice to pair with a 1655. For a lighter sensation, taste 1655 with a sweet wine made from late harvests. If, as a special treat, you have the opportunity to pair your 1655 with a regional Swiss wine, you will experience an explosion of unforgettable flavors.
Red wine lovers can rest assured that 1655 can also be served with fruity and silky tannins.
For a succulent and surprising contrast, add a dash of blackberry or raspberry jam to your 1655. As a carpaccio served with a drop of olive oil, this Gruyère also reveals all its delicacy as it melts delicately in the mouth.
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