Gruyere 1655
Switzerland
The Le Gruyère AOP 1655 is not the sort of cheese that shouts for attention; it simply arrives, quietly confident, and proceeds to transform whatever it touches.
Aged with patience and a certain Swiss seriousness, it develops a depth of flavour that hints at toasted nuts, browned butter, and the gentle sweetness of time well spent.
When melted, it behaves exactly as one hopes—smooth, generous, and faintly indulgent—settling over a dish like French Onion Chicken as though it has always belonged there.
Le Gruyère AOP 1655 is a beautifully matured expression of classic Swiss Gruyère, typically aged around 12 months to achieve a deeper, more complex character than its younger counterparts. This is a cheese with presence, but also restraint—never overpowering, always refined.
Firm yet supple, it offers a rich, nutty profile layered with notes of browned butter, toasted hazelnut, and a subtle hint of caramel. As it melts, it becomes luxuriously smooth, delivering both depth and elegance—making it an ideal choice for dishes like French onion soup or our French Onion Chicken, where the cheese is meant to both enrich and quietly dominate.
Gruyere 1655 is marked by a fresh cream blast, a bright fruity flavor and a deep, structured nuttiness. The paste is light mocha in color and studded with pinpoint crystals.
Gruyere cheese is considered an excellent ingredient in baking recipes. Often this cheese is sliced or grated and used in pastas, salads, quiches and soups. Some popular Gruyere cheese recipes are gruyere potato gratin, gruyere and chicken roulade, garlic cheese fondue and gruyere quiche.
The origin of Gruyere cheese dates back to 1655, when this cheese was created in Switzerland’s Gruyere (often called Gruyeres) region located in Fribourg canton. Before 2001, when this cheese was awarded the Appellation d'Origine Contrôlée (AOC) status of being a Swiss cheese, it led to controversies as French cheeses with similar characteristics wanted to share the label of Gruyère.
Background
Fromagerie Le Cret is located near Gruyere’s namesake village in the Canton of Fribourg, Switzerland. Cheesemaker Jean-Marie Dunand goes to great lengths to maintain high standards -- using only his most exceptional milk, making about half as much cheese as his quota would allow, and constantly refining his process. The result is a dairy that is a frequent recipient of the Gruyere Association's Medaille d’Or, an award presented to dairies with the highest evaluations every month for five years.
Aged by a local affineur that has been in business since 1915, Gruyere 1655 is marked by a fresh cream blast, a bright fruity flavor and a deep, structured nuttiness. The paste is light mocha in color and studded with pinpoint crystals.
Health Benefits
An ounce of Gruyere cheese yields 117 calories, with 95 mg sodium and 31 mg cholesterol and fats contributing to the major part of the calories which is 79.6 or 9.3 gm or 14 percent of the recommended daily fat intake. Protein in an ounce of Gruyere cheese occupies 35.6 mg.
The cheese also contains vitamin B12, vitamin A, panthothenic acid, vitamin B6, vitamin K, thiamin and folate. This cheese is a rich source of minerals like calcium and phosphorus, with some amounts of zinc, manganese and selenium present in it. Also, Gruyere cheese contains 95 mg sodium that makes up 4 percent of the recommended daily sodium amount.
| Milk | Cow |
|---|---|
| Texture | Firm |
| Country | Switzerland |
| Fat | 14% |
| Pronunciation | Gru·yere |
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French Onion Chicken
This French Onion Chicken has the quiet confidence of a dish that knows exactly what it’s doing: onions, coaxed slowly to a deep, golden sweetness, mingle with tender chicken scented with herbs, all bathed in a rich, savory broth. Piled onto toasted bread and finished with a generous blanket of bubbling Gruyère, it emerges from the oven fragrant, indulgent, and just rustic enough to feel as though it might have come from a well-loved kitchen somewhere in the French countryside.
French Onion Soup
This French Onion Soup has the kind of depth that only comes from onions slowly softened and browned until they surrender their sweetness, creating a broth that feels both comforting and quietly restorative. Onions have long been associated with various healthful properties, and it is at least reassuring to enjoy something so deeply nourishing in spirit as well as flavour.