A photo submission from our friend Carmine at Vincenzo’s in Waterloo, during a recent trip to Switzerland to see the Gruyere production.
Gruyere 1655 AOC
Gruyere 1655 AOC is produced using a traditional recipe from its town of origin: Gruyere, Switzerland. The cheese was originally produced by two brothers and officially took on its name in 1655, when a nobleman discovered their cheese and began having them produce it exclusively for his family. To this day, the traditions that began with the Rime Brothers in 1655 are followed as closely as possible. The alpine pastures of the Swiss canton of Fribourg are rich and green, and are particularly nourishing for the grazing cows. The 1655 AOC is made only by unparalleled master cheesemakers who follow precise rules for its production, resulting in awards of distinction for the consistently superior quality of their cheese. The cheese is aged in the Gruyere Cellars for an undisclosed number of months (likely between 6 and 12 months), a secret held only by the master cheesemakers.
Gruyere 1655 is a warm, toasty treat for all of the senses. First examine the mottled golden-brown colour of the rind; each wheel of the 1655 grows a tacky outer layer that ensures a healthy cheese & a full, rich flavour can be found within. The paste is smooth, clean and cream-coloured; studded with crunchy specks of grana. Aromas from the Gruyere are soft and inviting, with notes of freshly toasted bread and dried fruit. The texture is creamy smooth and melts quickly over the tongue. Gruyere 1655’s flavour will flow over your entire palate, exciting you with complex flavours of nuts, toast and cream.
To appreciate the Gruyere 1655 to its fullest, savour it alone, or with thin slices of charcuterie and pickles as part of a larger informal meal. Gruyere 1655 pairs well with many wine varieties, including dry white wines with delicate, fruity aromas, mineral notes and a touch of acidity; sparkling apple or pear ciders, or a dark bock beer also work very well with Gruyere.