Le Swiss Gruyère AOP 1655 Cheese

Gruyère “1655” AOP is a premium, high-quality Swiss Gruyère cheese produced under the strict Appellation d’Origine Protégée (AOP) standards in the Gruyère region of Switzerland (primarily Canton Fribourg). 

It represents a select tier of traditional Gruyère, distinguished by rigorous quality controls and exceptional flavor.

In short, Gruyère 1655 AOP stands out as a “mountain king” among Swiss cheeses: denser and more refined than standard Gruyère, with superior depth, creaminess, and consistency thanks to strict selection and traditional craftsmanship. It’s a favorite among cheese connoisseurs for both everyday enjoyment and special occasions.

Origin and Production

•  Producer/Affineur: Made at Fromagerie Le Crêt (among a very small number of creameries) and aged by Fromage Gruyère SA. The “1655” designation celebrates a historic milestone in Gruyère production and was launched to highlight the very best wheels. 

•  Milk: Raw cow’s milk from herds fed exclusively on natural grass and hay from local pastures (no silage or additives). It uses traditional rennet and rare mountain salt from Bex.

•  Process: Wheels (typically 75–88 lbs / ~34–40 kg, about 2.5 feet tall) are hand-crafted using ancestral methods, then aged for around 12+ months (sometimes longer for deeper complexity). Only cheeses scoring exceptionally high (e.g., average 19.67/20 over years in blind tastings by expert panels) qualify for the 1655 label. 

Appearance and Texture

•  Rind: Hard, natural, brownish.

•  Paste: Ivory to light mocha/golden-yellow color, dense and compact yet somewhat flexible or velvety. It can be slightly flaky or crumbly with small tyrosine crystals (pinpoint crunch) that develop with age. 

•  Eyes: Few or none (typical of Gruyère, unlike Emmental).

Flavor Profile

Gruyère 1655 is often described as one of the finest expressions of the style—complex, balanced, and multi-layered without being overpowering. 

Key notes include:

•  Initial: Fresh cream, salt, and a bright fruity burst.

•  Mid-palate: Nutty (toasted seeds, hazelnut), sweet (caramelized onions, brown butter toast), and robust fruitiness with earthy/hay undertones.

•  Finish: Deep, structured umami/nuttiness, sometimes with beef broth or stone fruit hints. It’s sweet-salty, full-bodied, and elegant. 

The exact nuances vary slightly with the pastures and aging, giving it a distinctive “fruity” character tied to the local terroir.

Uses and Pairings

•  Excellent melting cheese — Ideal for fondue, French onion soup, grilled cheese, strata, or gratins.

•  Table cheese — Great on charcuterie boards with apples, pears, or nuts. Pairs well with white wines (e.g., Chardonnay), light reds, or even drizzled in caramel for a sweet-savory dessert twist. 

•  It shines grated, sliced, or melted due to its balanced acidity and structure.