Sbrinz AOP

The finest cheese, lovingly handcrafted

Welcome to the world’s most natural culinary delight – welcome to Sbrinz! Sbrinz stands for 100% natural production in harmony with nature, animals and human beings. Sbrinz cheese dairies and Sbrinz milk producers have agreed to adhere to stringent regulations: no use of additives or genetically modified organisms (GMOs). Sbrinz is almost exclusively produced from milk from the Swiss Brown Cow. The cows feed exclusively on grass in summer and hay in winter – no silage or feedstuffs of animal origin or feed urea may be used.

Our products

Sbrinz presentations

Getting to know Sbrinz

Learn more about this traditional cheese

A cheese with character – Sbrinz is an extra-hard, full-fat cheese with 45% of fat in dry matter. It needs time to mature, a lot of time. The minimum age for consumption is 18 months when Sbrinz has become ideal for slicing. However, it takes 24-26 months for Sbrinz to develop its full flavour. The more mature the cheese, the more aromatic and spicy its taste. In addition, Sbrinz is the only Swiss cheese that may be savoured in three different ways.

Traditional

Traditional

The finest, handcrafted cheese

From the fresh milk to the finished cheese: this exciting process still includes the same work stages as many centuries ago, even though technology has been incorporated in many fields. Get to know the individual stages of cheese production and find out how you yourself can make cheese.

Craftsmanship

Full of character

Full of character

From the heart of Switzerland

Sbrinz is still made in 26 selected valley and Alpine cheese dairies in Central Switzerland. To produce Sbrinz, only milk from the region is processed, after which the cheese is also stored in the area of origin, thereby eliminating long, unecological transport routes.

Origin

Well-travelled

Well-travelled

From Central Switzerland out into the world

The roots of Sbrinz AOP go far back to the 16th century, when cheese was gathered in Brienz for transport to Italy by mule. One of these was the cheese that would later become known as Sbrinz based on the Italian name “lo sbrinzo”.

The history

Passionate

Passionate

A passion for good cheese

Farmers, cheesemakers and intermediaries each own one-third of the company. Sbrinz Käse GmbH primarily deals with marketing Sbrinz cheese as well as quality and production checks and quantity guidance.

Sbrinz Käse GmbH

Experiencing Sbrinz

Sbrinz maturing cellar – Open sesame!

In the middle of Lucerne lies a real jewel. Here, we are not talking about the Chapel Bridge, the imposing water tower or the Culture and Convention Centre. No, we are talking about the venerable Sbrinz cheese warehouse in Lucerne’s St. Karli district. Built back in 1926, the Sbrinz maturing warehouse in the basement of EMMI Schweiz AG still serves the same purpose today. Some of the Sbrinz cheese dairies that are still operating used to deliver their cheese to EMMI Schweiz AG back then. The warehouse, part of which is situated below the level of the Reuss River, is as impressive as ever. Up to 60,000 cheese wheels can be stored here in an upright position, not horizontal.

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Enquiries & Registration

St. Karli guided tour

Immerse yourself in the world of St. Karli and learn more about the history, production, storage and characteristics of Sbrinz AOP. Visits, which are rounded off by a small aperitif, last about one hour in all. Bookings can only be made on weekdays, during normal office opening hours. The flat rate for groups of up to 15 persons maximum is CHF 300. Tours can also be arranged outside these hours.

Please use the following form to obtain a quote for a guided tour. Don’t forget to fill in all required fields.

sbrinz erleben