AOP Swiss Gruyere without doubt is one of Europe’s most significant cheeses. Production of Gruyere style cheese is estimated to have commenced at least 350 years ago. The first written historical document that refers to Gruyere is dated 1655; hence the brand of this distinguished cheese.
Switzerland’s Bex Mountains are home to salt mines that have been in constant operation for over 500 years. This locally sourced salt is still used in the production of 1665 Gruyere ensuring the cheese is an authentic reflection of this unique mountain terroir.
Ripened for a minimum of 12 months by the only Affineur still located in the original Gruyere region, this cheese might best be described as refined richness with intense floral and mineral flavors combining with earthy aromas and a dense compact texture.