The Sbrinz, the oldest European cheese, is made by artisans in Switzerland.Only 32 dairies across the country can make this exclusive cheese from the best raw cow's milk without any additives, quite naturally. It is extra hard cheese, cured, and quite oily (around 40%), with a long maturation period of 18 to 30 months is what gives the character, flavor, and intense aroma that characterize this cheese. The extra hard paste is ivory in color, with irregular texture, without eyes and the rind is natural, dark yellow. This cheese cannot be cut, should be consumed in irregular pieces cut with a punch type knife in chips or grated.
Serve in wedges of approximately 200 grams.
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|Weight||200 grs aproximadamente|
|Mature period||De 18 a 30 meses|
|Geographical area||Cantón de Lucerna|
|Pairing||Vino blanco o sidra.|
|Kind of milk||Raw|
The Sbrinz, "father of the hard cheeses", is one of the most exclusive Swiss cheeses. It is produced in central Switzerland, in the canton of Lucerne, under strict quality control that provides the Protected Designation of Origin AOC (Appellation d'Origine protégée).
It is made the traditional way, with ancient techniques, from raw cow's milk of the highest quality, rennet and salt. It is a totally natural product, has no additives, and to enjoy it in its entirety requires a long maturation period in warehouses on pine boards, 18 to 30 months. During this period the rind becomes hard and dry, and it acquires dark yellow tones, and extra hard ivory or light yellow paste, has no eyes, and takes on a grainy texture.
This aromatic cheese is powerful, rich, with hints of toffee, can be consumed in many ways, that if never cut with a knife, this cheese is characterized by his extra hard paste, and should be eaten grated in risottos or pastas, or accompanied by chips or bread in small pieces cut with a punch type knife. Its flavor will be exalted if pairing with white wine or cider, fruit or nuts.
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