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Sbrinz is an extra hard aromatic cheese made traditionally in Central Switzerland for hundreds of years. Since 2002, it has been awarded the AOP label, which makes it essential that the 32 selected valley and mountain dairies producing this cheese comply with the strict quality requirements. It is a full fat cheese containing 45% of fat in dry matter.

Sbrinz AOP is a 100% natural product since it made from first-class raw milk, rennet and salt without any additives. It takes extremely long time for the cheese to mature, a minimum of 18 months before it can be savored. The longer the cheese is matured, the more aromatic and spicy it tastes. It can be eaten in three different ways, depending on the age of cheese. At 18 months Sbrinz can be sliced or shaved into rolls. At the age of 24 months or even longer, Sbrinz develops its full flavour and is served as an aperitif or broken up into pieces (“Möckli”) on a cheeseboard. Last but not the least, grated Sbrinz with its spicy aroma is perfect for adding a finishing to many pasta, risotto or au gratin dishes. This versatile cheese is often used instead of Parmesan cheese in Swiss cuisine.

  • Made from unpasteurized cow's milk
  • Country of origin: Switzerland
  • Region: Lucerne, Schwyz, Unterwald, and Zoug, and the following additional places: Muri district in d'Argovi
  • Family: Swiss Cheese
  • Type: hard, artisan
  • Fat content: 45%
  • Texture: dense and flaky
  • Rind: natural
  • Colour: yellow
  • Flavour: butterscotch, full-flavored, nutty, spicy, strong, tangy
  • Aroma: aromatic, spicy
  • Vegetarian: no

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