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from the old name of Bern: the initial ‘S’ may locality. After registration with the Federal drained of its whey, then stirred and heated A cheese from the country of sagas, myths and
be a shortening of “ex-Bern” or “outside Bern”. Office of Agriculture, compliance with the strict up to 55-56�� C during which more whey legends
Or it may have come from the Italian Lombard production terms is monitored by independent runs off, making the curd firmer. It is then Sbrinz is the cheese that helped Switzerland
dialect, where the long-awaited arrival of certification bodies. pressed to get even more whey out, then put survive through difficult years, when it brought
this cheese may have been greeted with the into moulds. Then it is stamped with the mark in cash from much richer Italy. As it is very hard,
acclamation “sbrinzo”, meaning “hard cheese”. Sbrinz has the AOP seal because Sbrinz milk of that particular dairy, covered and pressed it can be kept for long time without refrigeration,
For centuries Italy was the main exporter of producers have agreed to adhere to stringent for 20 hours. After this, it is soaked in brine so it was transported by mules via trails from
Sbrinz, and Sbrinz was the favourite cheese of regulations: no use of additives or genetically for 15 days, then cellared for 30 days at 17�� C, the centre of Switzerland to Domodossola across
Pope Clemente VIII (1592-1��05). Some sources modified organisms (GMOs). Sbrinz is almost turned once a week and rubbed. After 30 days, the Alps via the Grimsel and Gries passes which
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believe that the popularity of Sbrinz inspiredd exclusively produced from milk from Swiss it is transferred to storage rooms to age for 3 later developed into a well-established trade
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Italian cheesemakers to create today’s Parmesan Brown cows which feed only on grass in summer months at 13�� C; during this time it continuesues routes. Considering that one wheel of Sbrinz
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origin of the name, the local pronunciation of animal origin may be used. The 25 selectedd transferred to another storage cellar for longererer one on each side. The road was too rough
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pronunciation of the name of the Lake Brienz. monitored throughout the production process, is not Sbrinz, it is called Spalen because the opening of the Gothard tunnel, transportation
so the quality label guarantees that consumers full flavour only develops after about 24-36 became easier and certain routes changed but
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Sbrinz AOC-AOP enjoy a fully natural, high-quality product months in storage. It can continue to be agedd the tradition of bringing this unique cheese
In 2001, Sbrinz was granted an appellation which is lactose-free. It also has no additives for eight years or more, increasing the flavour from the country of sagas, myths and legends by
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d’origine contrôlée (AOC) certification. This because a product so carefully produced needss profile to become more spicy and aromatic, mules remained until today. To be more precise
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provides specifications for the milk’s origin, no artifice. and developing a granular texture. If you visitt it has been revived thanks to the Sbrinz Route

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and the processes to be followed for the one of the cheese fairs in the region, you can project aimed to preserve authenticity and the
cheese to labeled as Sbrinz. In 2013, this was Process and craftmanship – the finest find and taste Sbrinz aged 8, 12 or 14 years. It cultural and historical national heritage.
replaced by an appellation d’origine protégée handcrafted cheese is indescribably good!
(AOP) certification. AOP is a quality label From faultlessly fresh raw milk to the finished Sbrinz Route Project
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protected under Swiss law: it covers traditional cheese, ever since the 1��th century Sbrinz has Sbrinz is made in wheels or logs. The wheelss The road itself was very difficult, of around
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specialities with a strong connection to their been made traditionally by hand in copper average 15 cm high by 60 cm wide and weigh 140-160 km, taking 7-8 days, and not every
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area of origin and which have been produced vats. The raw milk is heated to 32�� C, att around 40-45 kg. It takes 600 litres of milk tooooo nation could sustain such difficult travel as the

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for generations by cheesemakers, bakers, which point starter bacteria and calf rennet make one cheese wheel. During the last phaseee Swiss did. The Sbrinz Route Association and
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butchers and distillers. The raw materials and is mixed in. After being allowed to curdle for the wheels are stored upright - not horizontallyy its President took the initiative to restore this
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processing must all be tied to a clearly defined 40 minutes, the curd is cut into large pieces, - until ready to be eaten. historical and cultural heritage for current
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