Sbrinz Cheese
One Sbrinz wheel of 45 kg requires over 600 litres of fresh raw milk. Every day the milk is delivered to the cheese dairies, quality-tested, poured into vats and heated up while continuously being stirred. Rennett is added to the hot milk, the mixture allowed to stand for a while before the mass is cut into equally sized particles by means of a cheese harp. This procedure separates the whey from the cheese mass. The mass is then poured into a mould, turned several times and pressed until no more whey is drained off.
The grainy cheese with the lively, spicy taste from Central Switzerland
Sbrinz AOC Switzerland is a perennial winner and time tested success. Besides being one of Central Switzerland's most famous and recognizable names - a distinction it shares with William Tell - this full-flavoured grainy cheese is a delicious treat for those who appreciate the good things in life.
No wonder, for Sbrinz AOC has a magnificent flavour which lies hidden beneath its hard, golden yellow rind, as rich as the alpine pastures with their tangy herbs.
Appreciated by cheese connoisseurs around the world. A delicacy on every cheese platter. A popular dessert cheese. A tasty basis for warm cheese dishes. Undoubtedly the ideal cheese for grating and thinly slicing.
AOC stands for Appellation d'Origine Contrôlée (protected designation of origin). This is an official label for traditional products, and it is protected under Swiss law. To qualify for this label, the products must be associated with their origin and heritage, and they must have been produced according to traditional methods in their region of origin.
| Water | 31,5 g |
|---|---|
| Protein | 30,0 g |
| Milk fat | 33,0 g |
| Minerals | 5,5 g |
| Joules | 1730 kJ |
| Calories | 421 kcal |
Emmentaler AOC Connoisseur
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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