The Swiss ruler of the cheeses is this classic gruyère. Cheesemaker Jean-Marie Dunand at Fromagerie Le Cretics sources highest quality milk to make his gruyere, thus keeping his production smaller but results in a controlled and excellent product. Gérald Roux works with Fromagerie Le Cret to select cheeses for ageing, refining them to 12-14 months. This raw-milk cheese is traditionally gently cooked and pressed to create its luxurious texture. 1655 is bright and fruity, has fresh cream notes, and is nutty and complex. Pinpoint crystals make this a superlative snaking cheese, but melts beautifully in fondue, and other melted cheese dishes…
~ Pairings ~ Try in a grilled cheese with onion relish and mustard… Other dry-aged meats work excellently. A traditional Pinot Noir is perfect with his cheese.
Milk type: Red and Black Holstein Cow
Milk Treatment: Unpasteurized
Age: 12-14 months
Farm/Importer: Fromagerie Le Cret / Columbia Cheese
Rennet: Traditional and created on-site