Gruyère 1655 is one of the best Gruyères out there. Gérald Roux, an affineur (cheese ager) at Fromage Gruyère SA, was looking for a Gruyère that best exemplified the style using the Gruyère Association’s standards. He looked through cheeses from the twenty seven dairies with product in his caves and he decided the version from cheesemaker Jean-Marie Dunand at Le Cret was the one. It is sweet and salty, tastes like toast dunked in brown butter, and has a velvety texture with a slight crystally crunch. Melt this classic alpine in your next fondue, grate on top of French onion soup, or add it to a bacon, egg, and cheese sandwich.