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Sbrinz

  • 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

  • Aroma: aromatic, spicy

  • Vegetarian: no

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

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

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