Sbrinz AOP

The oldest Swiss extra-hard cheese has been produced in the central Swiss cantons for five centuries. As early as 1530, traders were transporting Sbrinz cheeses by mule from Brienz, via Meiringen and over the Grimsel and Gries passes, exchanging them for salt and wine. It was a good bargaining chip because under the hard rind of a 35-kilo cheese, a rich aroma is revealed, as varied as the green Alpine pastures from the aromatic herbs. An incomparable 'extra touch' is found in its fabulously tender and crumbly texture. Sbrinz is made from fresh raw cow's milk. After a long salt bath, the cheeses are placed in a so-called 'exudation chamber', where they exude fat and water at a temperature of 18°C. Their rinds are carefully cleaned at regular intervals. After a maturing and ripening period of at least 16 months, the Sbrinz acquires a particularly crumbly, easily digestible consistency.

Organoleptic characteristics

Aspect and texture
Ivory to light yellow pastry and a soft, flaky dough.
Vigorous and aromatic, fine salt crystals, the fruity aroma of roasting accompanied with a hint of milk
Serving suggestions
It lends itself to consumption as a mouth-watering appetiser, accompanied by foods with a sweet profile such as grapes, pears and honey. It also lends itself very well to delicious gratins and is used to make fondue.

Technical characteristics

Cow's milk
Production method
minimum 18 months
Production period
all year round
45% Mgss
35-45 kg
diameter 45 - 65 cm, height 12 - 17 cm
caseifici svizzeri

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