Welcome to the most natural pleasure in the world – welcome to Sbrinz.
The origins of Sbrinz AOC can be traced back to the 16th century.
In those days, cheese was gathered in Brienz for transport to Italy by mule.
One of these was the cheese that would later gain the name Sbrinz based on the Italian name “lo sbrinzo“. Although the transport routes may have changed, the cheese is still produced to the same traditional method handed down through the generations.
According to the requirements specification, only top-quality raw milk may be used.
Constant monitoring throughout the production process ensures that the consumer always enjoys a 100% natural, high-quality product.
The Sbrinz cheese dairies, 30 selected valley and alpine cheeses dairies in the heart of Switzerland, operate to strict criteria. The use of additives of any kind or genetically modified organisms is prohibited.
Sbrinz AOC takes time to reach maturity – a great deal of time. Ideally, the cheese should be at least 24 months old before being eaten. The longer the maturing period, the more aromatic and spicy the bouquet. Sbrinz is delicious in chunks (broken, not cut!), as sliced curls and also as grated cheese.