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Sbrinz Cheese
Ulled, CC BY-SA 4.0, via Wikimedia Commons
About Sbrinz Cheese
Sbrinz is a hard, aged Swiss cheese, often considered one of the oldest cheeses in Europe. Made from cow's milk, it is typically aged for 18 months or longer, developing a granular texture and a rich, salty flavor that is ideal for grating over dishes like pasta and risotto.
Key Facts
| Country of Origin | Switzerland |
| Specific Origin | Luzern, Schwyz, Obwalden, Nidwalden, Zug, Muri (Aargau), Bern, St. Gallen |
| Protection | GI (2011) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 45% |
| Moisture Content | 33% |
| Rind | Forms a rind |
| Texture | Unique |
| Flavor | Unique |
| Aroma | Aromatic, spicy |
| Colors | Yellow |
| Forms | Drum-shaped, 18–26 inches diameter, 55–99 pounds weight |
| Age | At least sixteen months, often three years |
What is Sbrinz Cheese?
Sbrinz is an AOP (appellation d’origine protégée) Swiss cheese with stringent production requirements. These include the specific regions where it can be made, the diet of the cows, the treatment of pastures, and every step of the cheese-making process. Sbrinz is produced in limited quantities, with about two dozen dairies producing close to twenty tons annually, of which one ton is alpage cheese.
Production Regions
Sbrinz is made in the Luzern, Schwyz, Obwalden, Nidwalden, and Zug cantons, the Muri district (Aargau canton), three villages in the Bern canton, and three dairies in the St. Gallen canton. These regions adhere to strict guidelines to maintain the cheese's high quality and traditional methods.
Production Process
Sbrinz is crafted exclusively from whole, raw cow’s milk. The cheese has a drum-like shape, with a diameter of 18–26 inches (45–65 cm) and a height of 5.5 to 7 inches (14–17 cm). It weighs between 55–99 pounds (25–45 kg). The cheese must age for at least sixteen months before it can be sold. Up to eleven months, the cheese is called Spalen and often sold as a cheaper version of Sbrinz. Traditional cheesemakers prefer to age their wheels for three years before releasing them.
The process starts with fine curd cutting into rice grain-sized pieces, followed by heating to 135°F (57°C) to expel more liquid. The cheese is then placed in a salt bath for fifteen days before being transferred to aging shelves. Throughout aging, the cheese forms a rind that is toweled off weekly to remove excess fat.
Characteristics
Sbrinz has a water content of 33 percent and a salt content of 1.3 percent, differentiating it from other hard cheeses like Parmigiano Reggiano. The cheese develops a dense, flaky texture and a complex flavor profile. The rind forms naturally, and the paste inside is a deep yellow color. The flavors are full, nutty, and spicy with hints of butterscotch.
Historical Background
Sbrinz is one of the oldest European cheeses, believed to have been made since the Middle Ages in central Switzerland and parts of the Bern canton. Its name likely originates from the town of Brienz in the Bernese Oberland, where it was collected and transported to northern Italy. Another theory suggests the name comes from the Lombard dialect word "sbrinzo," meaning hard cheese.
