Sbrinz

Sbrinz is a hard, full-fat cheese produced in central Switzerland. It is one of Switzerland's oldest cheeses, with a history dating back to at least the 13th century. Sbrinz is made from raw, unpasteurized cow's milk and aged for a minimum of 18 months, often up to 30 months or longer. The extended aging process contributes to its hard texture and distinctive flavor, which is nutty, fruity, and slightly piquant.

The cheese is produced in a specific region of Switzerland, which is protected under a protected designation of origin (PDO) status. This means that only cheese made in this designated area and according to traditional methods can be called Sbrinz. Sbrinz is traditionally made in large wheels, typically weighing between 25 and 45 kilograms. Its rind is hard and brown.

Sbrinz is a versatile cheese. Younger Sbrinz, typically aged 18-24 months, is often grated over dishes like pasta, risotto, or salads, similar to Parmesan. Older Sbrinz, aged 24 months or more, becomes harder and more crumbly, making it ideal for breaking into small pieces and enjoying as a snack or with fruits and nuts. It is also a popular ingredient in Swiss fondue and raclette. Due to its long aging, Sbrinz is lactose-free.