The extra-flavoursome, extra-hard cheese

Sbrinz AOP is a flavoursome, extra-hard cheese from central Switzerland that boasts a tradition dating back centuries. 26 select valley and alpine creameries produce it on a daily basis from top-quality unpasteurised milk, rennet and salt. Sbrinz AOP is a 100% natural product and is free from any additional ingredients. It is also stored in its region of origin. Sbrinz has been distinguished with the protected designation of origin “AOP” (Appellation d’Origine Protegée, PDO in English) since 2002. This guarantees that the only Sbrinz AOP that is sold fulfils the strict quality requirements of the product specification.

Matured for at least 18 months

This flavoursome cheese from central Switzerland needs time to mature before it can be enjoyed – a lot of time. It takes at least 18 months to mature – and the longer it is given to mature, the more aromatic and flavoursome the taste.

Sbrinz AOP is the only cheese from Switzerland that can be enjoyed in three different ways: aged 18 months, it can be planed into thin rolls. When the 24-month-old cheese is broken into chunks, it will enhance any cheeseboard or appetizer. And, last but not least, grated Sbrinz AOP is just the ticket for a whole host of dishes. Sbrinz AOP is wonderfully versatile and always tastes great!

Sbrinz AOP

Extra-hard cheese
Cow’s milk
Full fat
Aromatic, Salty, Strong

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Sbrinz AOP

«The oldest hard cheese in Switzerland has been produced in the central Swiss cantons for 500 years. Merchants were exporting the golden yellow, solid Sbrinz wheels across the Meiringen, Grimsel and Gries passes to Italy using mules from Brienz, to trade it with salt and wine back in 1530. It comes as no surprise that the fame of Sbrinz spread far beyond national borders; cheese lovers from across the world treasure the special, full-flavoured taste and its inimitable crumbly texture. Sbrinz AOP is made from pure unpasteurised milk and has a 45% fat in dry matter FDM) content. Following an extensive salt bath, it is brought into a warm, damp cellar, where, in the 18 degree heat, it loses lots of fat and water over a few days. The cheese wheels are then stored vertically in the maturation cellar, so that the rind is exposed to lots 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, as a result, extremely easy to digest. »

Amstad Chäslädeli GmbH, Zürich Windlin St. Niklausen AG, St. Niklausen OW

Extra-hard cheese

Type of cheese

Unpasteurised milk

Milk processing

Cow’s milk

Type of milk

Full fat

45%

Content of fat

Animal rennet

Lab-Type

Tolerability

Lactosefree
Glutenfree

Months

18-36

Maturity

Taste

Aromatic
Salty
Strong

Labels

AOP/IGP

Region

Central Switzerland

Season

all-season

Loaf

35.00-48.00 kg

Sbrinz AOP

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 Käse GmbH
Merkurstrasse 2
6210 Sursee
phone: +41 (0) 41 914 60 60
fax: +41 (0) 41 914 60 61

info@sbrinz.ch

www.sbrinz.ch

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