The extra aromatic extra-hard cheese
Sbrinz AOP is an aromatic extra-hard cheese from Central Switzerland that has traditionally been made for centuries. 30 selected valley and mountain dairies produce this cheese each day from first-class raw milk, rennet and salt. Sbrinz is a 100% natural product made without any additives. It is even stored in its area of origin. Since 2002, Sbrinz has been awarded the “AOP”, or controlled term of origin label (Appellation d’Origine Protegé). This guarantees that all the Sbrinz cheese that goes on sale complies with the strict quality requirements set out in the specifications.
Matured for at least 18 months
It takes a long time, an extremely long time, before this aromatic cheese from central Switzerland is ready to be eaten. The maturing process lasts for at least 18 months – the longer the cheese is kept, the more aromatic and full-flavoured it becomes.
Sbrinz AOP is the only Swiss cheese that can be eaten in three different ways; at the age of 18 months, it can be sliced or shaved into extremely thin rolls. From the age of 24 months, it is ideal served as an aperitif or on a cheeseboard broken up into pieces (“Möckli”). Last but not least, grated Sbrinz gives many dishes that extra special touch. Sbrinz AOP is tremendously adaptable and tasty, perfect for every occasion!
The oldest extra-hard cheese of Switzerland has been made for 500 years in the central Swiss cantons. Already around 1530, the dealers exported the golden yellow, firm Sbrinz wheels with mules from Brienz over Meiringen, the Grimsel pass and the Gries pass to Italy to exchange it against salt and wine. In turn they received rice and wine in Italy. No wonder, for Sbrinz has a wonderful grainy brittle texture and a magnificent flavour which lies hidden beneath its hard, golden yellow rind, as rich as the alpine pastures with their tangy herbs. The Sbrinz is made from raw cow milk with 45 % fat in dry matter that is cared for and stored with love, giving this grainy, smooth cheese its extra special qualities. After an extensive salt bath the Sbrinz is taken to a heated room where it sweats out fat and water at a temperature around 18 centigrade. The rind is regularly and carefully wiped dry. Its lengthy maturing period of at least 16 months gives this cheese its popular brittle texture and makes it easily digestible.
|Type||Extra hard cheese|
|Milk processing||Raw milk|
|Ripening period||At least 16 – 36 months.|
|Flavour||Spicy, Sourish , Salty|
|AOP||Yes, Since 2002|
|Shape & colour||
Mixture: Ivory coloured to light yellow
Rind: Natural, firm, dry, yellowish brown
Loaf size: ca. 40 kg