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Raw materials/Variety/Race
The Sbrinz AOC is a cheese made with raw milk obtained from cows nurtured principally (more than 70%) with grass and hay.
Method of working/Cultivation/Breeding
the milk used to make the Sbrinz AOC comes exclusively from brown breed cows. Neither silage nor extracts from animal origin or urea are given to them. According to the specification, it's forbidden to use any additives or genetically modified organism (GMO). It is produced in the cheese dairies of the plain and high mountain pastures located in the origin area. More than 600 l of raw milk are required to make a 45 kg Sbrinz AOC. The cheese is mainly made with raw milk, rennet to curdle the milk and salt. Once moulded and pressed, cheeses are immersed in a salt bath for at least 15 days. They are then stored in a heated room where they sweat out fat and water at a temperature around 18°C. They are regularly dried with a cloth until the formation of a natural fatty film on the surface area of the cheese. Cheeses are finally stocked upright in a cold cellar where they are ripened for a minimum of 16 months. This lengthy maturing period gives the cheese its popular brittle texture and makes it easily digestible.
Aspect and Taste
the Sbrinz AOC is an extra-hard cheese made with raw milk and containing 45% fat in dry matter. The round wheels of Sbrinz AOC measures from 45 to 65 cm in diameter, from 14 to 17 cm in height and weigh from 25 to 45 kg. The rind is natural, firm, dry and has a yellowish brown colour. The cheese has a wonderful grainy brittle texture, adhesive and rather dry. The paste can present a few holes which can reach a maximum diameter of 6 mm. Some granular crystals can appear on the surface area of the cut cheese. The Sbrinz AOC has a distinctive, spicy taste that melts to give a smooth tangy flavour. The salty taste is underlined with some fruity and grilled chicory touches.
Production Zone
The production area of the Sbrinz AOC includes the cantons of Lucerne, Schwyz, Obwald, Nidwald and Zoug, located in the central Switzerland.
History
According to an official document from the Berne State, some traditional cheeses were carried during the 16th century from the central area of Switzerland until Brienz, crossroad for the export towards Italy. Various historical sources confirm that the denomination "Sbrinz" comes from the name of this trade place .
Gastronomy
The Sbrinz AOC reaches maturity after a long time. It can be eaten over 18 months old, an age that makes the cutting on the special plane easier in order to form the famous rebibes. To get the full aroma of the Sbrinz AOC, it's necessary to wait 24 months. It's possible to taste some small pieces of Sbrinz AOC by shattering the cheese with a special knife. The rich aromatic cheese is excellent for sampling and can be proposed as aperitif with a white fruity wine or Champagne as well as on a cheese plate accompanied by a fine local Swiss wine. Grated, the Sbrinz AOC is also very good combined with many dishes.
Marketing
The Sbrinz AOC is marketed in pieces, in rebibes, in cracks or grated.
Distinctive features
The Sbrinz AOC is daily made according to traditional methods which have been handed down since 1530. It is the oldest extra-hard cheese known in Switzerland.