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Gruyere 1655

November 18, 2015 by Brie Miller in Alpine

My Desert Island Cheese...Felicific 

  • Gruyere, Switzerland
  • Raw Cow’s Milk
  • Style: Firm Alpine, Washed Rind Cheese
  • Smells: Apricot, Beef Broth, Toffee
  • Texture: Protein crystallization, Meltable, Toothsome
  • Taste: Broth, Barnyard, Umami, Floral, Browned Butter, Salt, Herb (Rosemary) 
  • Finish: Dried Apricot

Once upon a time in the year 1655, a great noble passed through a small Swiss town; after tasting Gruyere 1655 he exclaimed, “This is the greatest cheese in the world!”…or something along those lines. Thus, resulting in the cheesemakers providing it to the nobleman’s entire family. To this day Gruyere 1655 has been made following that same sacred recipe. It is aged for…a secret amount of time, anywhere from 6-12 months inside the cellars, Fromage Gruyère SA in Switzerland. Much pride is taken in this king of all Gruyeres; from the award winning master cheesemakers, the quality of milk, to the careful watch of the affineurs. The ‘cream’ reflects the rich grassy pastures of the Alps, that the cattle are seasonally migrated up and down. All this to say, enjoying this cheese is an experience for sure. 1655’s perfectly golden paste, protein crystallization, nutty and brothy notes, and versatility just give me warm fuzzy vibes. 

Enjoy with a glass of swiss white wine, Champagne, berry jam, most any charcuterie, melted on bread or a pile of vegetables … or anything, in your cheese sauce, and of course traditional cheese fondue. Guten Appetit

November 18, 2015 /Brie Miller
Gruyere 1655, Raw Cow, Switzerland, Desert Island Cheese
Alpine
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