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- Earthy, nutty & assertive
- Lovely textured crunch
- Aged 9 months in Alpine caves
- Raw cow's milk
- Cut to order
Before a couple of weeks ago, most of us at the shop thought we had tasted really good Gruyere. Then came the 1655. These numbers refer to the year that Gruyere officially became Gruyere. True, a lot of people make this cheese, but none better than the collection of three very small and exclusive farms in the Swiss Alps. Their standards are higher, their grass is greener, and their milk is better. This is the gruyere that other gruyeres try to become when they grow up. Firm & nutty, it has a lovely textured crunch and an unbelievable finish. Great on a cheese plate, a ham sandwich or in chicken cordon bleu. Absolute proof that the Swiss can do more than bank and make fine watches.
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