1655 Gruyere
- SALES MATERIALS: ONE SHEET I SPEC SHEETS [WHOLE & 1/4] I IMAGES
- FORMAT: 73lb wheel, 18lb quarter wheel, 9lb eighth wheel
- TYPE: Cooked/pressed Washed rind
- MILK: Unpasteurized cow Red & Black Holstein 8 contributing herds
- RENNET: Traditional calf stomach Produced on site
- PRODUCER: Franck Liaudat, Fromagerie Le Crêt
- AFFINEUR: Fromagerie Gruyere S.A.
- REGION Canton Fribourg Switzerland
- AGE: 14 Months
- PROFILE: Complex and full bodied with nutty, salted, and spicy notes.
STORY
The village environment of Le Crêt, nestled at an elevation of 900 meters, stands as one of the highest production regions for the famed Gruyère cheese. Its luscious meadows benefit from an abundance of sunshine throughout the year and fertile grounds. These meadows, combined with exceptionally rich soil, yield the perfect grass for the cows that play a crucial role in crafting the exquisite Gruyere cheese.
Ripening of this exceptional cheese, is executed exlusively by Fromage Gruyère S.A. for over 12 months, enabling all its richest mineral and floral flavors to develop. Full-bodied and fruity, it has a firm a slightly crumbly texture. With an average score of over 19 points over 5 years at the monthly taxation, this Gruyère is nearly perfect. The excellence of these cheese is achieved sublimely by maturation, using a very rare mountain salt produced in the 500-year-old Salt Mines of Bex. It’s probably the best Gruyère you can have. Gruyère from Gruyère...
Fromage Gruyere S.A. is the smallest public Gruyere affineur and the only one in the canton of Fribourg, the birthplace of Gruyere, Fromage Gruyere SA was founded by the landowners of the Alpine pasture in 1916 and remains dedicated to intensive selection and aging of Gruyere in its ancestral homeland.
THE PERFECT BITE
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