Sbrinz AOP – 250/300 gr

Switzerland’s oldest extra-hard cheese has been produced for five centuries in the cantons of Central Switzerland. As early as 1530, traders transported Sbrinz cheeses to Italy on muleback, departing from Brienz, passing through Meiringen and crossing the Grimsel and Gries passes, exchanging them for salt and wine. It was a valuable commodity because beneath the hard rind of a 35-kilogram wheel lies a rich aroma, as varied as the green, herb-filled Alpine pastures. Its fabulously tender, crumbly texture offers an incomparable “extra touch.” Sbrinz is made from fresh, raw cow’s milk. After a long salt bath, the cheeses are placed in a so-called “sweating chamber,” where they sweat out fat and water at a temperature of 18°C. Their rinds are carefully cleaned at regular intervals. Thanks to a maturation and maturation period of at least 16 months, Sbrinz acquires a particularly crumbly, easily digestible consistency.