Region Central Switzerland Fat content 45% Certification AOC and AOP Country of origin Switzerland | Texture hard and very hard Aging time 24 to 30 months Milk source Dairy cattle Aging 16-30 months | |
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Similar Tête de Moine, Appenzeller cheese, Tilsit cheese, L'Etivaz, Vacherin | ||
El swiss cheese touch mini sandwiches de sbrinz aop y chutney de tomate
Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. Contrary to popular belief, the name Sbrinz does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called Sbrinz.
Contents
- El swiss cheese touch mini sandwiches de sbrinz aop y chutney de tomate
- Swiss cheese touch lachstatar und sbrinz aop mousse
- Character
- History
- Consumption
- References
Swiss cheese touch lachstatar und sbrinz aop mousse
Character
Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage.
History
Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the recorded birth of Christ; this cheese may have been an ancestor to modern Sbrinz. The official web site claims that the cheese was first mentioned in 70 AD, but does not give any details. Other sources claim that the cheese is mentioned in contracts dated around 1200. It seems certain, however, that it is mentioned in documents dating from 1530, which are kept in the state archive in Bern.
Since 2001, Sbrinz is an appellation d'origine contrôlée (AOC). The AOC provides specifications for the origin of the milk and the processes that must be followed in order for the cheese to labeled as Sbrinz. In 2013, it was replaced by the appellation d'origine protégée (AOP) certification.
Consumption
Sbrinz is commonly consumed in several ways; it can be used grated, such as on pasta. It can be eaten in small pieces, often to accompany wine. It is also eaten in thin slices planed from the hard cheese. Sbrinz is often simply enjoyed with bread and butter.