The oldest hard cheese in Switzerland has been produced in the central Swiss cantons for 500 years. As early as 1530, merchants were exporting the firm, golden-yellow wheels of Sbrinz from Brienz across the Meiringen, Grimsel and Gries passes on mule-back to Italy, to trade for salt and wine. It is not surprising that the fame of Sbrinz spread far beyond the Swiss borders, as cheese lovers from across the world treasure the particularly tangy flavour and its inimitable crumbly texture. Sbrinz AOP is made from pure unpasteurised milk and has a fat content of 45% in the dry matter. Following an extensive salt bath, it is brought into a warm, damp cellar, where over several days, it loses a lot of fat and water in the 18 degree heat. The cheese wheels are then stored vertically in the maturation cellar to expose the rind to plenty of fresh air. They are carefully rubbed dry at regular intervals. The maturation period lasts for at least 18 months and makes Sbrinz AOP wonderfully crumbly and also extremely easy to digest.
Sbrinz AOP
Type of cheese
Erittäin kova juusto
Milk processing
Raakamaito
Type of milk
Lehmänmaito
Vollfett
min. 45%
Lab-Type
Eläinperäinen juoksute
Tolerability
Lactosefree, Glutenfree
Maturity
18-36 Month
Taste
Aromaattinen, Voimakas, Suolainen
Labels
AOP/IGP
Region
Keski-Sveitsi
Season
all-season
Loaf
35-48 kg
Sbrinz AOP – no other cheese offers such versatility as this extra-hard cheese from Central Switzerland. It can be broken into chunks, planed into rolls or grated.
- Sbrinz AOP
- Sbrinz Käse GmbH
Merkurstrasse 2 - 6210 Sursee
- +41 (0) 41 914 60 60
- info@sbrinz.ch