Switzerland · Fermentation craft; Dairy craft; Swiss heritage
Sbrinz AOP — Ältester Schweizer Käse
The making of Sbrinz AOP — Switzerland's oldest and hardest cheese, produced in the cantons of Lucerne, Obwalden, Nidwalden, and surrounding areas for over five centuries. Sbrinz is aged 18–36 months to a rock-hard texture that makes it Switzerland's primary grating cheese (the Swiss equivalent of Parmigiano-Reggiano), and its production technique involves the most intensive curd dehydration in the Swiss hard cheese family. The fromager reads the correct curd dryness through a press-and-crumble test calibrated even further toward the dry, dusty end of the Swiss cheese curd spectrum than the Gruyère crumble test (CRAFT-1268).
Risk level: Vulnerable · Not listed; AOP Sbrinz
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